I've sunk back into a lull of not blogging; but I did want to share a very easy pasta recipe that I made when the family was in town.
Overwhelmed with the harvest of tomatoes, and also a request for pasta on a steak night, I threw together something entirely from the garden.
It's a light, tangy, tomato sauce, and perfect for a late summer evening. The best part of it? It only takes 5 ingredients & 15 minutes!
Summer Fresh Tomato Pasta
2 cups Tomatoes, diced/halved if cherry
3 cloves garlic, sliced
1 ea lemon, zested & juiced
1/2 cup Basil, chiffonade
2 tbs Olive Oil
Salt & Pepper to taste
4 servings noodle pasta, cooked according to directions
Heat olive oil in a heavy pan, add garlic, and cook till tender, but not browned
Add the tomatoes, lemon juice & lemon zest
Cook on high until tomatoes are soft, and liquid is mostly cooked down, depending on how thick you like the sauce
Season to taste
Stir in the basil chiffonade
Toss with pasta & serve