One of my favorite ways to use summer’s heavenly ripe tomatoes is to toss them, uncooked, with warm pasta.

　　

Ingredients

4 servings

　　8 to 10 ounces rotini (pasta twists) or other short chunky shape

　　2 to 2 1/2 pounds flavorful juicy tomatoes, diced

　　2 tablespoons extra-virgin olive oil

　　Juice of 1/2 lemon or lime

　　6 to 8 fresh basil leaves, thinly sliced, or to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta according to package directions and drain.

　　

Step 2

Combine the pasta with the remaining ingredients, including the juices from the chopped tomatoes and toss well. Serve at once or let stand until room temperature before serving.

　　

Menu: A Cool menu For a Warm Summer Night

Step 3

Summer Pasta with Fresh Tomatoes (this page)

　　

Step 4

Black Bean Salad with Feta and Red Peppers (page 43)

　　

Step 5

Fresh focaccia

　　

Step 6

Simple Summer Fruit Medley of your choice (pages 252 to 253)

　　

nutrition information

Step 7

Calories: 182

　　

Step 8

Total Fat: 7g

　　

Step 9

Protein: 4g

　　

Step 10

Carbohydrate: 25g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 21mg

　　The Vegetarian 5-Ingredient Gourmet