Fresh Tomato and Basil Pasta With Lemon and Olives

4.87 from 23 votes

Fresh tomato and basil pasta is a beautiful blend of sweet summer-ripe fresh tomatoes, lemon-basil zing, salty olives, capers and Parmesan.

Prep Time12

Cook Time10

Total Time22

Course: Main Course

Cuisine: Mediterranean, Vegetarian

Servings (change as needed):

1 1/4 pounds fresh tomatoes, any colour and shape, Note 1 (about 2 large tomatoes)
1/4 cup basil leaves, roughly chopped
1/3 cup kalamata olives, pits removed, roughly chopped (or other olives)
zest of 1 lemon
1/4 cup freshly grated Parmigiano-Reggiano cheese (or shaved if preferred)
1/2 pound baby rigatoni or other small pasta (about 2 cups)

PREPARE TOMATO-OLIVE MIXTURE: Cut tomatoes into chunks and place in a medium bowl. Add olives, basil, lemon zest and cheese.
MAKE MARINADE: In a small bowl, whisk vigorously olive oil, lemon juice, capers, garlic, red pepper flakes and salt. Pour over chopped tomatoes and olive mixture. Set the mixture aside to marinate at room temperature while you boil the pasta.
MAKE PASTA: Put the pasta large pot of salted water that's boiling and cook as per package instructions or until al dente (with a slight firmness). Drain (do not rinse), reserving a cup of the pasta cooking water (to adjust pasta consistency if needed later).
ASSEMBLE AND SERVE: Put pasta and tomato mixture into the pot (not over the heat). Mix together, adding some of the pasta liquid - if needed - for a smooth consistency. Drizzle with a touch of olive oil. Adjust seasonings adding a pinch of salt, more basil, etc. Transfer to large shallow bowl and serve with a green salad and some crusty bread or slices of cured meats if desired.

Tomato options: Use any type of fresh tomatoes. Heirloom, beefsteak or Roma tomatoes are great choices. Ripe cherry tomatoes and grape tomatoes will also work, though I prefer larger ones for this dish.
Pasta options: My sister used rigatoni. I prefer smaller pasta like baby penne pasta or even thin spaghetti like vermicelli. You can also use whole wheat pasta or gluten-free pasta.
Other variations and substitutes
- Use either shaved or grated parmesan cheese. For a vegan version, use vegan parmesan cheese or nutritional yeast.
- For the marinade try other seasonings. Black pepper, thyme, oregano, or for a kick of heat, a pinch of cayenne pepper.
- Add ins:
  - Blanched asparagus cut into small pieces
  - Toasted almond slivers or pine nuts
  - Cooked sausage, smoked chicken, shrimp or fish for a more substantial non vegetarian meal.
Make ahead: To make this pasta ahead, prepare the tomato-olive mixture and marinade a couple of hours ahead, then just before serving, make the pasta and toss it all together.

Nutrition values are estimates for a fairly large portion.