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Lilly’s Table

 
 
Eggplant Parmesan
© Lillys-Table.com Photo of Fresh Tomato & Basil Pasta
 

Tags: Dairy Free Low-Glycemic Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Fresh Tomato & Basil Pasta

from Eggplant Parmesan with Fresh Tomato Pasta, the Week of September 1, 2013.
View the next recipe for this meal.

Juicy, candy sweet summer tomatoes will drip and ooze with the basil and olive oil amongst the threads of pasta. Only use the ripest tomatoes and you will melt into every bite.

Ingredients

  • 6 ounces pasta, preferably angel hair or spaghetti
  • 1 lb tomato
  • 1 clove garlic, finely minced
  • 1 teaspoon salt
  • ½ cup fresh basil, washed and dried
  • 2 tablespoons extra-virgin olive oil

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil. Cook the pasta according to the package instructions, about 6-8 minutes until el dente.

Meanwhile, dice the tomatoes. Toss with the minced garlic, salt and pepper.

Stack up the basil, roll into a cigar shape and thinly slice into strands. Toss the basil and extra virgin olive oil with the tomatoes.

As soon as the pasta is cooked through, shake it dry and toss it with the tomato sauce. Serve immediately while warm. Alternatively, cool and serve almost as a salad.