It's great bringing new, new flavors in the kitchen with each evolving season. I concede summer is likely my top choice - this is The Garden Grazer afterall 😉 One of my most loved cherished recollections is abating wandering through my parent's immense vegetable garden. I cherished brushing on the products of the soil, eating it ideal from the vine, still warm from the daylight. Picking sweet strawberries, crunching on sugar snap peas and green beans, shucking corn for supper, and ohh the smell of crisp tomatoes developing on the vine - it's as yet one of my most loved scents right up 'til today 🍅✨ One of the keys to this dish is finding ready, delightful tomatoes to draw out that mid year freshness. It's an exceptionally basic dish, essentially done in the time it takes the pasta to cook! In case you're truly not a fanatic of crude garlic or shallot, proceed and softly saute them first to expel the "nibble". Appreciate!
Simple, 6-fixing Summer Fresh Tomato and Basil Pasta overflowing with splendid lemon and garlic! A fast and simple dish for those ready garden tomatoes and basil! (vegetarian)
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Ingredients
- 12 oz. penne pasta (gf if desired)
- 4 large ripe tomatoes
- 1-2 cloves garlic, minced
- 1 shallot
- 3/4 cup fresh basil
- Juice from 1-2 lemons
- 2 tsp. olive oil (optional, I omit for oil-free)
- Salt to taste
- Optional: capers, pine nuts, etc
Directions
- Cook pasta according to package directions, leaving al dente.
- While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
- Roughly chop or chiffonade basil. Set aside.
- When pasta is done cooking, drain, and immediately add to bowl. Stir.
- Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
- Toss well to combine, and salt to taste.
- Great served warm, cold, or room temp. Best if eaten within 2-3 days.
For more detail : bit.ly/2T8fLFm
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