Pasta with Fresh Tomatoes and Basil

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!

This was really amazing. Both my husband and I were really impressed. I have both tomatoes, basil, and parsley bursting out of my garden, and this recipe nicely highlight and complemented these ingredients. These are the changes/additions I made: I substituted thin spaghetti for angel hair, I didn't have garlic so I used about 1 tbsp minced red onion, and I added two cooked, chopped chicken breasts. Thanks for the recipe, it was really great.

I really enjoyed this dinner, and will definitely make it on a regular basis. I used fresh parsley and fresh basil from my garden, as well as home-grown tomatoes from my garden. I also added two small cooked chicken breast tenders to the skillet. I did not have angel hair pasta, but cooked thin spaghetti instead. Delicious!

I liked it but I didn't know how long to cook the tomatoe mixture, I think I cooked it too long? The group I cooked it for loved it. I did use fresh vine ripe tomatoes, basil and parsley I picked the same day out of my garden. We're still getting tomatoes here and it's October, we're just two hours southeast of Dallas, TX. Happy Cooking All.