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Epicurious

Summer Pasta with Fresh Tomatoes

One of my favorite ways to use summer’s heavenly ripe tomatoes is to toss them, uncooked, with warm pasta.

Recipe information

  • Yield

    4 servings

Ingredients

8 to 10 ounces rotini (pasta twists) or other short chunky shape
2 to 2 1/2 pounds flavorful juicy tomatoes, diced
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon or lime
6 to 8 fresh basil leaves, thinly sliced, or to taste
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Cook the pasta according to package directions and drain.

    Step 2

    Combine the pasta with the remaining ingredients, including the juices from the chopped tomatoes and toss well. Serve at once or let stand until room temperature before serving.

  2. Menu: A Cool menu For a Warm Summer Night

    Step 3

    Summer Pasta with Fresh Tomatoes (this page)

    Step 4

    Black Bean Salad with Feta and Red Peppers (page 43)

    Step 5

    Fresh focaccia

    Step 6

    Simple Summer Fruit Medley of your choice (pages 252 to 253)

  3. nutrition information

    Step 7

    Calories: 182

    Step 8

    Total Fat: 7g

    Step 9

    Protein: 4g

    Step 10

    Carbohydrate: 25g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 21mg

The Vegetarian 5-Ingredient Gourmet
TagsPastaNoodlePasta & NoodlesItalianEuropeanTomatoVegetableLemonCitrusFruitLimeBasilHerbs & SpicesMainDinnerDairy FreeNut FreeVegetarianQuickEasyMake Ahead5 Ingredients or FewerSimmerSummerCookbooks
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