Easy (6-ingredient!) Tomato Basil Pasta filled with flavors of bright lemon, garlic, and fresh basil. A beautiful dish for summer-ripe garden tomatoes.
This simple tomato basil pasta is a lovely summertime dish.
Plus it is quick and easy to prepare.
We find it is pretty versatile. You can serve it warm, cold, or at room temperature.
Ingredients for Tomato Basil Pasta
For this recipe you will need:
- Pasta: I use gluten-free penne, but choose your own favorite.
- Tomatoes: Be sure to find ripe, flavorful ones because it can make all the difference!
- Garlic cloves
- Shallot: You can also slightly sauté the shallot and garlic to soften the sharpness if desired.
- Fresh basil: Or other herbs like fresh parsley, fresh cilantro, or fresh dill.
- Lemon juice: You will need about 1 lemon for this recipe.
- Olive oil: This is optional. Simply omit for an oil-free version.
- Salt
Customize
This recipe is simple to adapt. Change it up with the flavors you enjoy:
- Use cherry or grape tomatoes for a richer, sweeter flavor.
- Add capers or olives for a salty pop of flavor.
- Add vegan feta crumbles.
- Use other herbs such as parsley or cilantro.
Serving
This dish is great served warm, cold, or at room temperature. Store leftovers in an airtight container in the refrigerator.
We find it is best if enjoyed within 2-3 days.
For more inspiration, browse all pasta & noodle recipes.
Fresh Tomato Basil Pasta with Lemon & Garlic
Ingredients
- 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.
Instructions
- 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 temperature. Best if eaten within 2-3 days.
Nutrition Per Serving (Estimate)
If you are enjoying this fresh Lemon Tomato Basil Pasta, also feel free to check out:
- Lemon Garlic Orzo with Asparagus
- Spinach Tomato Quesadilla with Pesto
- Black Bean Lentil Salad
- Creamy Sun-Dried Tomato Mushroom Pasta
- Summer Chopped Salad with Creamy Herb Dressing
- Summer Vegetable Chili
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Kristen Kennedy
My all time favorite summer dish. It’s the lemon that makes it. Love your recipes Kaitlin.
Kaitlin McGinn
Hey Kristen! So glad you enjoy this one in the summer. I agree - love the fresh burst of lemon! Thanks so much for your kind words.
Andrea Borgelt
Do you have to remove the tomato seeds and pulp?
Kaitlin | The Garden Grazer
Hi Andrea! I never bother for this dish - plus the extra tomato juice helps create the dressing. But you could remove them if that's your preference! Hope you enjoy!
Magical Ms. M
Made half of this but added the same amount of basil and used two cloves of garlic. It was AWESOME. Thanks for the rad recipe.
Kaitlin | The Garden Grazer
That sounds fantastic!
Kylie McGinn
We skipped the pasta and just made a salad (with basil from the garden!). So good! Thanks for a great recipe!
Kaitlin | The Garden Grazer
So fun to hear you tried this Kylie! Love your wonderful adaption, and yay for fresh basil from the garden!
Lynda Grasso
What type of tomato would you recommend? Roma or just the regular squattier tomatoes that you find at the grocery store? Thanks!
Kaitlin | The Garden Grazer
Hi Lynda! Feel free to use whichever ones are ripe and flavorful. I used the larger ones here but if you find roma, I'd say use about 6 of them. Hope you enjoy!
Cathie Lang
Made this last night - very fresh tasting!
Kaitlin | The Garden Grazer
Great to hear!