Take a look at this pasta! Made with fresh tomatoes, garlic, lemon, olive oil, basil, capers and sea salt… it is heaven on a plate. Five minutes prep, less than five minutes cooking time… that’s only 10 minutes start to finish!
Because I have a daughter that lives gluten free I make this recipe with Cappello’s grain free pasta.
(This post contains affiliate links, see full disclosure at bottom of page)
It might be hard to believe but this fettuccine is not just gluten free, it is completely grain free. It’s made with almond flour, cage-free eggs, tapioca flour, and sea salt. You can order Cappello’s delivered to your door or find it at Whole Food’s Market in the frozen section.
If you don’t have a problem with gluten I recommend using angel hair pasta. It cooks in three minutes and is a light delicate pasta.
This recipe is so quick and easy the only thing I feel I need to explain is the ‘chiffonade’. To chiffonade simply stack basil leaves, roll tightly and slice. I use a Wusthof 8″ chef’s knife.
The Recipe : Pasta with Tomatoes and Lemon
- 16 ounces angel hair pasta or pasta of your choice
- 2 cups ripe tomatoes diced (approx 4 small or 2 large tomatoes)
- Juice of 1 large lemon or more if you like things lemony
- 2 teaspoons lemon zest
- 2 tablespoons capers no juice
- 3 cloves garlic minced
- 4 large basil leaves chiffonade
- 1/4 cup extra virgin olive oil
- Sea Salt to taste
- ½ cup Parmesan cheese freshly grated (optional)
- Red peppers flakes (optional) to taste
Place large pot of water on cook top to boil (follow package instructions)
Prepare all ingredients while waiting for water to boil.
Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes and basil a large bowl, set aside.
Combine olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt in a small dish, whisk.
After all ingredients are prepared, add pasta to boiling water.
When pasta is al dente, strain and pour over tomatoes and basil. Drizzle with olive oil mixture and toss till thoroughly combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired. If you need a little more olive oil, add it! Serve:)
MAY I PLEASE ASK A LITTLE FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
All photos and recipes are copyrighted by Linda Spiker.