fresh summer tomato pasta

Fresh Summer Tomato Pasta :: The Arrow House

You guys. This stuff is AH-mazing. I'm not sure if it has anything to do with me craving fresh tomatoes this pregnancy but it's gooood. Real good. Even my hubby approved it. He had three helpings...

And so did I.

Good thing it makes leftovers.

You're going to want to put this on your weekly shopping list next time you're out on the town. It's inexpensive and relatively easy to make. I use the word 'relatively' because I spent a lot of time chopping stuff (which isn't my strong suit in the kitchen), especially onions. I'm despise chopping onions. Seriously. My nose started running, my eyes were watering - I'm a whimp, ya'll. Buuuut...

If you chop some of the ingredients beforehand (instead of doing it all at the same time), this beautiful dish will come together in no time. So get shopping and chopping! You don't want to miss out on putting this delicious goodness in your mouth.


Fresh Summer Tomato Pasta :: The Arrow House

Fresh Summer Tomato Pasta


  • 3/4 cup freshly squeezed lemon juice (from about 6 medium lemons)
  • 1 medium yellow onion, chopped
  • 4 large cloves garlic, minced
  • 2 pounds ripe tomatoes (about 5 medium), chopped
  • 1/2 cup (packed)  chopped fresh parsley leaves (I don't really care for fresh parsley so I used cilantro instead - my favorite!)
  • 1 jar (2 ounces) capers, drained (this could be optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup extra-virgin olive oil
  • 1 pound dried pasta, such as penne


Set a large pot of water on the stove to boil for the pasta.  Juice the lemons into a large bowl.  Chop the onion and mince the garlic, and place them in the bowl with the lemon juice.  Add the salt and stir to combine. Allow the onions and garlic to sit for 10 minutes while you chop the remaining ingredients.

When the water has come to a boil, add 2 tablespoons kosher salt, and cook the pasta to al dente according to package directions. Drain and set aside (do not rinse).

Chop the tomatoes and parsley, and add to the bowl with the onion and garlic. Add the capers and pepper, stirring to combine. Add the hot cooked pasta to the bowl, and stir to combine.  Drizzle the olive oil over the pasta, and toss to coat.  Add more salt and pepper to taste if desired.  May be served warm, room temperature, or cold (if serving chilled, remove from the refrigerator 30 minutes before eating).


Fresh Summer Tomato Pasta :: The Arrow House

Happy Wednesday!