This recipe is summer personified. Roma tomatoes, fresh basil and whole wheat pasta make a wholesome and sunny meal that comes together in minutes. Because this recipe uses only a few ingredients, make sure the ones you select are of a high quality. Perfectly ripe tomatoes, good Parmigiano Reggiano and high quality evoo are essential to making this dish something special.
Tomato & Basil Whole Wheat Pasta
Serves 1 hungry lady
3-4 Roma tomatoes
1 1/2 tbsp. evoo
1/3 c. whole wheat penne pasta
1 tbsp. chopped basil
2 tbsp. shredded Parmigiano Reggiano
1/2 of a lemon
Freshly cracked black pepper
Coarse Kosher salt
Boil the whole wheat pasta in salted water until cooked. While that’s bubbling away, slice the Roma tomatoes into small rounds, about a 1/2 – 1/4 inch thick. Place them in bowl and cover with a healthy sprinkle of coarse kosher salt. The salt will bring out the tomatoes juices, giving you a make shift sauce. Toss them with black pepper and evoo.
When the pasta is cooked, drain and add it to the bowl. Sprinkle with chopped basil and shredded Parmigiano cheese.* Stir together. Finish with a squeeze of lemon juice.
*If you are vegan, lactose intolerant or just plain don’t like cheese, I think it could be omitted. I’d just add a sprinkle of salt at the end for flavor.