Like every other sane person in the world, I spend all summer waiting for cooler weather to roll in. September is special to me, for more reasons than that. I never really enjoyed school – especially college. It was the unwarranted start of my relationship with depression and anxiety. Up until I graduated from college, September meant getting up early, wearing an uncomfortable uniform, being awkward and bored for eight hours, then doing it all over again the next day. When I went to college, I got to ditch the uniform! But on that fateful day that I drove off after completing my last college exam, September took on a whole new meaning. I was free! I was living my best life in New York City. I was finally in culinary school (still school, I know, but a dream come true.) September indicated the switch from iced coffees to steamy cappuccinos. And I’ll reiterate this one more time – September now meant NO. MORE. SCHOOL.
Ripe, juicy tomatoes are also on their way out around this time of year. Honestly, guys, tomatoes are about to get super sad. Use the good ones while you can – preferably in this fresh summer tomato pasta. This recipe is one of the simplest ever, and I make it over and over again every year. All you have to do is cook off a box of pasta and toss in wedges of fresh tomatoes, garlic, lemon juice, and olive oil. Top off with parmesan cheese and basil leaves and dinner is served.
- Kosher salt and freshly ground black pepper
- 12 ounces short pasta, such as penne or strozzapreti
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds mixed tomatoes, such as heirloom, Campari, and cherry, cut into 1/2-inch wedges
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil leaves, torn if large
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions; drain.
- In a large bowl, whisk together lemon juice, garlic, and oil; season with salt and pepper. Add pasta and tomatoes and toss gently to combine. Sprinkle with basil.
Amount Per Serving: Calories: 311