I love the temperature contrast in this super simple recipe; serve it quickly! Most recipes for this type of pasta don't add cheese; I think just a little bit really brings the flavors together. And don't omit the lemon juice. You don't really know it's there; it just brightens up all the flavors. Use the leftovers (if any) to make Tomato Pasta Frittata. Yum.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: Serves 4-6
Ingredients:
- 4-6 tomatoes, chopped
- 5 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/3 cup chopped fresh basil
- Salt and pepper to taste
- 1 pound spaghetti or fettuccine pasta
- 1/2 cup grated Parmesan cheese
Preparation:
Prepare tomatoes and add olive oil, lemon juice, basil, and salt and pepper to taste; mix gently. Bring large pot of salted water to a boil and add spaghetti; cook until al dente according to package directions. Drain pasta and immediately toss with tomato mixture; serve at once, sprinkled with the cheese.
