Pasta with Tomatoes and Lemon

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.
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Pasta with Tomatoes and Lemon

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.

Grain Free Pasta with Tomatoes and Lemon

 

 

Grain Free Pasta with Tomatoes and Lemon

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.

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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.

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The Recipe : Pasta with Tomatoes and Lemon

4.5 from 2 votes
Pasta with Tomatoes and Lemon
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
A fresh light pasta that take only a few minutes to make!
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, easy pasta recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 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
Instructions
  1. Place large pot of water on cook top to boil (follow package instructions)
  2. Prepare all ingredients while waiting for water to boil.
  3. Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes and basil a large bowl, set aside.
  4. Combine olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt in a small dish, whisk.
  5. After all ingredients are prepared, add pasta to boiling water.
  6. 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:)

 

Grain Free Pasta with Tomatoes and Lemon 

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25 thoughts on “Pasta with Tomatoes and Lemon

  1. This is a delicious recipe! I love it and make it in the winter but as you said, there is NOTHING like fresh tomatoes off the vine! I grow regular size and also cherry tomatoes which I eat like candy!

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