How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fresh Summer Tomato Pasta?

You need 9 ingredients. The key ingredients include: Kosher salt and freshly ground black pepper, 1/2 cup fresh basil leaves, torn if large, 12 ounces short pasta, such as penne or strozzapreti, 2 tablespoons fresh lemon juice, and more.

Is Fresh Summer Tomato Pasta suitable as pasta & noodles?

Yes, Fresh Summer Tomato Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Fresh Summer Tomato Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Summer Tomato Pasta Recipe

Name: Fresh Summer Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 1/2 cup fresh basil leaves, torn if large; 12 ounces short pasta, such as penne or strozzapreti; 2 tablespoons fresh lemon juice; 1 small garlic clove, grated; 1/4 cup extra-virgin olive oil; 1 1/2 pounds mixed tomatoes, such as heirloom, Campari, and cherry, cut into 1/2-inch wedges; 1/2 cup grated parmesan cheese; 1/2 cup fresh basil leaves, torn if large

Fresh Summer Tomato Pasta – a delicious recipe with Kosher salt, fresh basil, short pasta, lemon juice, garlic, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves, torn if large
12 ounces short pasta, such as penne or strozzapreti
2 tablespoons fresh lemon juice
1 small garlic clove, grated
1/4 cup extra-virgin olive oil
1 1/2 pounds mixed tomatoes, such as heirloom, Campari, and cherry, cut into 1/2-inch wedges
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaves, torn if large

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
570 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

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