Pasta Pomodoro (Fresh Tomato Pasta)

Fresh garden tomatoes are the star of this simple pasta dish!

Course Main Course, Pasta

Cuisine Italian

Keyword angel hair, basil, garlic, pasta, tomato

Prep Time 10

Cook Time 7

Servings

Calories 494kcal

Author Natalie Wiser-Orozco

Boil pasta in salted water, as per package directions.
To a large skillet over medium heat, add the olive oil, and garlic.
Saute until fragrant, about 1 minute, then add tomatoes and salt. Bring to a simmer, and heat through. Add lemon juice, and toss.
When the pasta is done, drain, and add to the tomato mixture, tossing to coat.
Add the pine nuts to a small pan, and continually flip until you start to see a bit of a golden brown toast on the nuts.
Divide the pasta mixture among four bowls, top with pine nuts, and basil chiffonade.*

To do a basil chiffonade, stack the basil leaves on top of one another, and roll, length-wise into a log. Then, with a chef's knife, cut strips as thin as you can, making basil ribbons.