Easy (6-ingredient!) Tomato Basil Pasta bursting with bright lemon, garlic, & fresh basil. A beautiful dish for summer-ripe garden tomatoes.
It’s wonderful bringing fresh, new flavors in the kitchen with every changing season. One of my favorite childhood memories is meandering through my parent’s huge vegetable garden. I loved grazing on fruits and veggies, eating them right from the vine, still warm from the sunshine. Picking sweet strawberries, crunching on sugar snap peas, shucking corn for dinner. And ohhh the smell of fresh tomatoes growing on the vine – it’s still one of my favorite smells to this day.
One of the keys to this dish is finding ripe, flavorful tomatoes to bring out that summer freshness. It’s a very simple dish, basically done in the time it takes the pasta to cook. If you’re really not a fan of raw garlic or shallot, go ahead and lightly sauté them first to remove the “bite”. (And if you’re looking for more pasta goodness, this Creamy Sun-Dried Tomato Mushroom Pasta is also one of my favorites!)
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Fresh Tomato Basil Pasta with Lemon & Garlic
- 12 oz. penne pasta (gluten-free if desired)
- 4 large ripe tomatoes
- 1-2 cloves garlic
- 1 medium shallot (about 1/4 cup)
- 3/4 cup fresh basil
- Juice from 1 lemon (about 3 Tbsp. or more to taste)
- 2 tsp. olive oil (omit for oil-free)
- Salt to taste
- Optional: capers, pine nuts, etc.
- Cook pasta according to package directions, leaving al dente (slightly firm, not mushy).
- While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
- Roughly chop or chiffonade basil. Set aside.
- When pasta is done cooking, drain, and immediately add to bowl. Stir.
- Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
- Toss well to combine, and salt to taste.
- Great served warm, cold, or room temp. Best if eaten within 2-3 days.