Fresh Tomato Basil Pasta with Lemon & Garlic

It’s wonderful bringing fresh, new flavors in the kitchen with every changing season. I admit summer is probably my favorite – this is The Garden Grazer afterall πŸ˜‰ One of my favorite childhood memories is slowing meandering through my parent’s huge vegetable garden. I loved grazing on the fruits and veggies, eating it right from the vine, still warm from the sunshine. Picking sweet strawberries, crunching on sugar snap peas and green beans, 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.

It’s wonderful bringing fresh, new flavors in the kitchen with every changing season. I admit summer is probably my favorite – this is The Garden Grazer afterall πŸ˜‰ One of my favorite childhood memories is slowing meandering through my parent’s huge vegetable garden. I loved grazing on the fruits and veggies, eating it right from the vine, still warm from the sunshine. Picking sweet strawberries, crunching on sugar snap peas and green beans, 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.


INGREDIENTS
  • 12 oz. penne pasta (GF if desired)
  • 4 large ripe tomatoes
  • 1-2 cloves garlic
  • 1 shallot
  • 3/4 cup fresh basil
  • Juice from 1-2 lemons
  • 2 tsp. olive oil (optional, I omit for oil-free)
  • Salt to taste
  • Optional: capers, pine nuts, etc.

INSTRUCTIONS
  1. Cook pasta according to package directions, leaving al dente.
  2. While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
  3. Roughly chop or chiffonade basil. Set aside.
  4. When pasta is done cooking, drain, and immediately add to bowl. Stir.
  5. Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)