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Pasta with Summer Tomatoes, Basil, & Pine Nut Sauce
Pasta with Summer Tomatoes, Basil, and Pine Nut Sauce combines ripe tomatoes and fresh basil with your choice of pasta – all tossed in a toasted pine nut and lemon sauce.
Ingredients
1/2 cup pine nuts
5 tablespoons extra virgin olive oil, divided
1 tablespoon fresh lemon juice
1 teaspoon sea salt, divided
1 1/2 pounds any variety tomatoes, cored and cut into half-inch chunks
1 cup packed fresh basil leaves, torn
2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh garlic, minced
1/4 teaspoon freshly ground black pepper
12 ounces pasta (we used fettuccine)
Instructions
- In a small sauté pan over medium heat, toast the pine nuts, dry without oil, until browned (about 5 minutes)
- Place into a small food processor along with 3 tablespoons of the oil, the lemon juice and half the salt. Process to a fine puree. Set aside.
- In a large bowl, place the cut-up tomatoes with juice, the torn basil leaves, the vinegar, garlic, remaining salt, pepper, and remaining olive oil and toss to combine. Let this mixture sit to marinate the flavors while you begin the pasta.
- Bring a large pot of water to a boil and once boiling, add the pasta and cook according to box directions. Once done, save a cup of pasta water and drain.
- Place the cooked pasta back in the pan and toss with the pine nut puree. Then add the bowl of marinating tomatoes and toss.
- Taste and season if needed and if too thick, add a little pasta water. Save the rest of the pasta water to reheat leftovers.
- Serve immediately.
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