Pasta with Garden Tomatoes and Basil
This is a quick and easy pasta recipe I use in summer as the garden begins to overflow with tomatoes and herbs. The fresh tomatoes and basil are delicious!
The basic recipe given here serves two. Double or triple as desired to accommodate more diners.
Ingredients:
- 6 oz Pasta of choice (I use Jovial Gluten free pasta)
- 2 Tbsp Olive Oil
- 1 Garlic clove, minced
- 2 cups chopped fresh tomato
- 1 1/2 cups Fresh Basil, roughly chopped
- 2 tsp lemon juice
- 1/4 tsp Red Pepper flakes
- Dash of sea salt
- Grated Parmesan Cheese, as desired
Instructions:
- Add pasta to boiling water and cook according to package directions.
- While the pasta is cooking, add olive oil to a skillet on medium heat.
- Add the minced garlic and gently sauté for about 2 minutes, until fragrant.
- Add tomatoes to the pan and lightly sauté for another minute.
- Add in the lemon juice, red pepper flakes, and salt, stir to combine.
- Stir in the cooked pasta.
- Remove from heat and stir in the chopped basil so it gently wilts.
- Serve with a garnish of basil leaves, drizzle of olive oil, and grated parmesan cheese. And don’t forget the crusty bread! Pairs wonderfully with chilled Chablis or Rosé wine.
Serves 2
Enjoy this light and lovely dish!
Pasta with Garden Tomatoes and Basil
This is a quick and easy pasta recipe I use in summer as the garden begins to overflow with tomatoes and herbs. The fresh tomatoes and basil are delicious!
Ingredients
Equipment
Instructions
- Add pasta to boiling water and cook according to package directions.
- While the pasta is cooking cut up the tomatoes and basil and mince the garlic. Add olive oil to a skillet on medium heat.
- Add the minced garlic and gently sauté for about 2 minutes, until fragrant.
- Add tomatoes to the pan and lightly sauté for another minute.
- Add in the lemon juice, red pepper flakes, and salt, then stir in the cooked pasta.
- Turn off heat, then add in the basil to gently wilt.
- Serve with a garnish of basil leaves, drizzle of olive oil, and grated parmesan cheese. And don’t forget the crusty bread. Pairs wonderfully with chilled Chablis or Rosé wine.
