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. 

Ingredients:
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

Directions:
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!