Fresh Summer Tomato Pasta

• Kosher salt and freshly ground black pepper
• 1/2 cup fresh basil leaves, torn if large
• 12 ounces short pasta, such as penne or strozzapreti
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, grated
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds mixed tomatoes, such as heirloom, Campari, and cherry, cut into 1/2-inch wedges
• 1/2 cup grated parmesan cheese
• 1/2 cup fresh basil leaves, torn if large

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions; drain.
2. In a large bowl, whisk together lemon juice, garlic, and oil; season with salt and pepper. Add pasta and tomatoes and toss gently to combine. Sprinkle with cheese and basil.

kosher salt, fresh basil, short pasta, lemon juice, garlic, extravirgin olive oil, mixed tomatoes, parmesan cheese, fresh basil

Taken from food52.com/recipes/81834-fresh-summer-tomato-pasta (may not work)