Summer Pasta


  Spicy tomato basil pasta

In my book, two things go great with garden fresh tomatoes.  Number one is a big fat BLT with Wright's peppered bacon on grilled bread, but that's another post.  A close second is this lite summer pasta dish. BONUS: its a one pan meal. 

2 cups of dry pasta (penne or farfalle)
2 tbs of olive oil
2 tbs of lemon juice
4 medium tomatoes chopped
1/4 cup fresh chopped basil
red pepper flakes (to taste)
course ground black pepper (to taste)
parmigiano reggiano

Boil pasta like your Momma taught you.
While your pasta is boiling, prep all of your other ingredients.  I like to have everything portioned & ready since this cook goes down pretty quick.
Drain pasta and set aside
Return the pot to medium high heat and add the olive oil, red pepper flakes & about a cup of the chopped tomatoes
Stir constantly until the tomato is creamy in consistency. This usually takes about 1 - 1.5 minutes
Add basil and stir for about 30 seconds
Add pasta back and stir
Add remaining 3 tomatoes, lemon juice, mix & plate
Top with parmesan cheese & black pepper


tip:  I like to peel my tomatoes before chopping. If you have a gas cook top, remove the tomato stem & stick a fork in the end.  Hold over the flame, and rotate it until the skin loosens.  Easy peasy!