Description
Summer tomatoes take their final bow in the purest way possible, with a little lemon juice, olive oil, garlic, Parmesan cheese, and fresh basil.
Ingredients
- 12 ounces, weight Short Pasta, Such As Penne Or Strozzapreti
- 2 Tablespoons Fresh Lemon Juice
- 1 clove Garlic, Grated
- ¼ cups Extra Virgin Olive Oil
- Kosher Salt And Freshly Ground Black Pepper
- 1-½ pound Mixed Tomatoes, Such As Heirloom, Campari, And Cherry, Cut Into 1/2-inch Wedges
- ½ cups Grated Parmesan Cheese
- ½ cups Fresh Basil Leaves, Torn If Large
Preparation
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain.
In a large bowl, whisk lemon juice, garlic, and oil. Season with salt and pepper. Add pasta and tomatoes and toss gently to combine. Sprinkle with cheese and basil.
