This recipe is summer personified. Roma tomatoes, fresh basil and whole wheat pasta make a wholesome and sunny meal that comes together in minutes. Because this recipe uses only a few ingredients, make sure the ones you select are of a high quality. Perfectly ripe tomatoes, good Parmigiano Reggiano and high quality evoo are essential to making this dish something special.

 Tomato & Basil Whole Wheat Pasta

Serves 1 hungry lady

3-4 Roma tomatoes

1 1/2 tbsp. evoo

1/3 c. whole wheat penne pasta

1 tbsp. chopped basil

2 tbsp. shredded Parmigiano Reggiano

1/2 of a lemon

Freshly cracked black pepper

Coarse Kosher salt

Boil the whole wheat pasta in salted water until cooked. While that’s bubbling away, slice the Roma tomatoes into small rounds, about a 1/2 – 1/4 inch thick. Place them in bowl and cover with a healthy sprinkle of coarse kosher salt. The salt will bring out the tomatoes juices, giving you a make shift sauce. Toss them with black pepper and evoo.

When the pasta is cooked, drain and add it to the bowl. Sprinkle with chopped basil and shredded Parmigiano cheese.*  Stir together. Finish with a squeeze of lemon juice.

 *If you are vegan, lactose intolerant or just plain don’t like cheese, I think it could be omitted. I’d just add a sprinkle of salt at the end for flavor.