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
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.
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)
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
