Fresh Summer Tomato Pasta with Lemon, Garlic and Capers
A pasta for when you'd rather be sitting out on the patio with a light dinner and a glass of white wine than spending hours in the hot kitchen. It can be eaten warm, cold, or my favorite, somewhere in-between. August and September are prime tomato time, so be sure to use the sweetest and ripest tomatoes you can find. If you start your water to boil right before you start prepping your ingredients, this recipe will come together in about the time it takes to finish cooking the pasta.
Recipe type: pasta
Cuisine: main dish
Serves: 6 servings
  • ¾ 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
  • ½ cup (packed) chopped fresh parsley leaves
  • 1 jar (2 ounces) capers, drained
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • ½ cup extra-virgin olive oil
  • 1 pound dried whole grain or brown rice pasta(for gf), such as penne
  1. 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.
  2. 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).
  3. 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).
Recipe by Spoon With Me at