Recipe by ratherbeswimmin'
I crave this dish in the summertime when I can go outside and pick tomatoes right off the vine. It is good anytime of year, though.
Top Review by Gina Farina
I had a whole container of nice roma tomatoes and was craving a fresh tomato pasta dish from one of my favorite Mpls restaurants, Palomino. This isn't a copy-cat recipe but it was pretty close and I thoroughly enjoyed it...and especially loved the lemon, which I would say is optional if you're not a lemon fan like me. A previous rater commented that she didn't know how long to cook the tomatoes...I cooked them just until they were heated but still fairly firm (cut them into larger chunks, like 3/4"). A wonderful, flavorful and healthy meal - it's a keeper. Thanks so much for posting!
- 3 ripe tomatoes, seeded and chopped
- 2 -3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons lemon juice
- 1⁄2 teaspoon sugar
- salt and pepper
- 1⁄4 cup olive oil
- 8 ounces angel hair pasta, cooked and drained
- 1⁄4 cup refrigerated shredded parmesan cheese
Directions See How It's Made
- In a large skillet, heat the 1/4 cup olive oil.
- Add the tomatoes, garlic, parsley, basil, lemon juice, sugar, and salt and pepper to taste.
- Saute, stirring constantly, until heated through.
- To serve: spoon tomato mixture over hot cooked angel hair pasta.
- Sprinkle with Parmesan cheese.