I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house. Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???
This a simple and easy pasta dish that my mom has been making for years.
I happened to have three different colors of tomatoes, but you don’t need them. All of one color is totally fine.
The whole family loves this pasta dish, even my cute nephew! (Who doesn’t eat a darn thing!)
The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!
- 1 lb spaghetti or angel hair pasts, cooked per package directions
- 6 large tomatoes
- ⅓ cup fresh parsley
- ⅓ fresh basil
- ¼ cup lemon juice
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic, finely grated or minced
- salt and pepper to taste
- Dice the tomatoes and drain for at least one hour. Combine the rest of the ingredients, then toss with the tomatoes and pasta.