Linguini with Fresh Tomatoes and Basil

Since our tomatoes are still going strong, I wanted to post another one of my favorite tomato recipes. If you want some more easy tomato dishes, try this one, or this one. 

All my kids eat this...2 of 'em pick out the tomatoes, but they usually don't bother taking out every single bit.  This is a divine pasta recipe...so simple, and ridiculously easy.  The sauce is just a few ingredients, and it's ready in the time it takes to boil the pasta.  I used regular tomatoes straight from our garden, but I see no reason why cherry tomatoes cut in half, wouldn't work either.  If you must use store-bought tomatoes, you may like an extra pinch of sugar to make up for some of the natural sweetness.

You'll find yourself making this all summer long, promise! :-)

Linguini with Fresh Tomatoes and Basil

6 medium ripe tomatoes, seeded and chopped (or 2 cups cherry tomatoes cut in half)

3 cloves garlic, minced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons lemon juice

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup extra virgin olive oil

1 pound linguini pasta

1/2 cup parmesan cheese

Pictured above:  One of the beautiful tomatos from our garden. We're getting some amazing specimens this year!

We'll prep everything first...cut your tomatoes in half, take out the core, and squeeze gently to get all the seeds out.  I scoop 'em out with my fingers first, and then a little squeeze persuades the rest.  This keeps the finished sauce from becoming too watery.  Chop 'em up, and set aside. 

Mince the garlic, or use a microplane grater.  I like using mine because none of the kids bite down on a piece of garlic.  They're not my kids if they don't like garlic...so I'll make it as easy as possible for them. 

 I have plenty of Italian parsley and basil from my garden...isn't it purty? 

Chop up the parsley and set aside.  Stack the basil leaves, roll up tightly, and slice thinly to make basil chiffonade...tiny little green ribbons. 

Cut the lemon in half and have it ready to go...it didn't get a picture because it was camera shy. ;-) 

Bring a large pot of salted water to a rolling boil.  Drop your pasta and cook one minute less than the package recommends.

 Heat the olive oil in a large nonstick skillet over low heat.  Add the garlic and let it gently sizzle for about a minute, until golden, but not dark. 

Mix in the tomatoes, parsley, basil, lemon juice, sugar, salt, and pepper.  You are really just warming up the sauce for the pasta.  Don't stir too much...we're not making tomato paste here! 

 When the pasta is done, drain it, and add it right to the skillet of tomatoes.  Give everything a good toss for a couple of minutes.  The pasta will finish cooking in the pan, and absorb all the lovely juices from the tomatoes.  

Serve immediately garnished with more basil and some parmesan cheese if you'd like.  My kids like a little extra cheese in their bowls...I'm sure yours will too. ;-)

When you take a bite of this...it tastes like summer!  The lemon juice gives the tomatoes just the right amount of acid, and the pasta is coated with sweet, tomatoey juices.  ("Tomatoey" may not be an actual work, but according to me, it is now!)

I hope you get to make this soon, and watch your family slurp it all up. I say "slurp" because some of my kids haven't mastered the art of twirling their pasta on a fork yet.  So it's fun to watch 'em eat pasta. ;-)

Enjoy, and God bless your table tonight!