This easy (6-ingredient!) Fresh Tomato Pasta recipe is filled with bright flavors of lemon, garlic, and basil. It's a great dish for summer-ripe garden tomatoes, and is wide open for customizing! (Vegan, oil-free, gluten-free option.)
This simple tomato basil pasta tastes like summer in a bowl!
Plus it's so quick and easy to make. While the pasta cooks, simply prepare your fresh vegetables, then toss it all together. That's it!
Best of all, this recipe is wide open for customization. Use it as a framework to expand and swap in your own favorite flavors and additions. You can make it just the way you like it! See below for some ideas to get you started.
Ingredients for Fresh Tomato Pasta
For this recipe, you'll toss together in a large bowl:
- Pasta: I use gluten-free penne pasta, but choose your own favorite or even zucchini noodles. Most often I use brown rice and quinoa pasta.
- Tomatoes: Most of the time, I use vine tomatoes for this recipe, but any garden tomato will work. Always be sure to find ripe, flavorful tomatoes because it can make all the difference. You can also try roma tomatoes or even cherry tomatoes or grape tomatoes for a richer, sweeter flavor. (You could even roast cherry tomatoes for a deeper flavor!) You'll need about 2 pounds, but use less if desired.
- Fresh garlic cloves: Use either one or two minced cloves depending on how much you like the flavor.
- Shallot: You can also slightly sauté the shallot and garlic to soften the sharpness if desired.
- Fresh basil: Or substitute other herbs like fresh parsley, fresh cilantro, chives, or fresh dill.
- Lemon juice: You could also grate some lemon zest before juicing for extra flavor.
- Salt: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
Customizing
Dairy-free cheese: Sprinkle vegan feta crumbles or Vegan Parmesan Cheese on top before serving.
Fresh herbs: Try it with other herbs (or a combination) like fresh parsley, cilantro, dill, chives, etc. Red pepper flakes or chili flakes can add a touch of heat if desired.
Greens: Add finely chopped kale, spinach, or arugula for a boost of greens and nutrients.
Other additions: Stir in capers or Kalamata olives for a salty pop of flavor. (I love this addition!) Or you can add a protein like white beans, pine nuts, or vegan chicken. You could even include a dollop of Vegan Pesto or pasta sauce for extra flavor.
Serving
This side dish is great served warm, cold, or at room temperature. Be aware the recipe makes a large batch, so be sure to reduce or halve if desired.
Storing
Store the leftovers in an airtight container in the refrigerator. I find it's best enjoyed within 2-3 days.
5-Star Review ⭐
"Made this tonight and it was awesome. Used 4 cultivars of garden tomatoes (Black Krim, Thorburn's Terra Cotta, Black Cherry & Lollipop)… very colorful…. Garden basil, shallots and garlic. We like a lot of lemon so added some zest and the capers that you recommended. A real winner. Thank you for creating this… one of our favorites we’ll make again and again especially when the garden is abundant." -Paula
For more inspiration, also browse all pasta & noodle recipes or basil recipes.
Fresh Tomato Pasta with Lemon & Basil
Ingredients
- 12 oz. penne pasta (gluten-free if desired)
- 2 lbs. ripe vine tomatoes (or less)
- 1 medium shallot
- 1-2 cloves garlic
- 3/4 cup fresh basil
- 1/4 cup fresh lemon juice
- 1/4-1/2 tsp. salt
Other possible additions:
- Vegan feta, balsamic vinegar, lemon zest, olives, capers, Vegan Parmesan Cheese, red pepper flakes, olive oil, etc.
Instructions
- Cook pasta: Cook your pasta according to package directions in salted water, leaving al dente (slightly firm, not mushy).
- Prepare veggies: While pasta is cooking, finely dice the shallot, mince garlic, and dice the tomatoes. Roughly chop or chiffonade basil. Add to a large bowl.
- Combine: When pasta is done cooking, drain, and immediately add to the veggie bowl. Add lemon juice and salt. Toss well to combine. Taste and adjust flavors if needed. Expand it with a splash of balsamic vinegar, vegan feta, olives, olive oil, or anything else that sounds good!
- Serve: This dish is great served warm, cold, or room temperature. I find it's best enjoyed within 2-3 days.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this fresh Lemon Tomato Basil Pasta recipe, also feel free to check out:
- Lemon Asparagus Orzo
- Black Bean Lentil Salad
- Creamy Sun-Dried Tomato Mushroom Pasta
- Summer Chopped Salad with Creamy Herb Dressing
- Summer Vegetable Chili
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Paula says
Made this tonight and it was awesome. Used 4 cultivars of garden tomatoes (Black Krim, Thorburn's Terra Cotta, Black Cherry & Lollipop)… very colorful…. Garden basil, shallots and garlic. We like a lot of lemon so added some zest and the capers that you recommended. A real winner. Thank you for creating this… one of our favorites we’ll make again and again especially when the garden is abundant.
Kaitlin says
Hello, Paula! Wow, I love your creativity with this recipe. The 4 different tomatoes sound beautiful and so vibrant! Thanks for giving the recipe a try, and sharing your kind & thoughtful feedback.
Kristen Kennedy says
My all time favorite summer dish. It’s the lemon that makes it. Love your recipes Kaitlin.
Kaitlin says
Hello, Kristen! Aww, that's wonderful to hear and I'm so glad it's a summer favorite. Thanks for your very kind words!
Magical Ms. M says
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 says
Fantastic! That's great to hear - thanks for sharing!
Kylie McGinn says
We skipped the pasta and just made a salad (with basil from the garden). So good! Thanks for a great recipe!
Kaitlin says
So fun to hear you tried this Kylie! Love your wonderful adaption, and yay for fresh basil from the garden!
Cathie Lang says
Made this last night - very fresh tasting!
Kaitlin says
Great to hear, Cathie!