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Bowl of fresh tomato basil pasta
4.6 from 10 votes

Fresh Tomato Basil Pasta with Lemon & Garlic

Summer-fresh pasta bursting with bright lemon, garlic, & fresh basil. A beautiful dish for ripe garden tomatoes!
AuthorKaitlin - The Garden Grazer
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
CourseSide Dish
CuisineGluten-Free Option, Oil-Free Option, Vegan
Servings6 side servings


  • 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.

Nutrition Per Serving (Estimate)

Calories: 249 kcalCarbohydrates: 48 gProtein: 9 gFat: 3 gSaturated Fat: 1 gPotassium: 368 mgFiber: 3 gSugar: 4 gVitamin A: 841 IUVitamin C: 22 mgCalcium: 30 mgIron: 1 mg