Fresh Tomatoes and Basil make a Quick Pasta Dish

Simple and delicious meatless meal.

This time of the year you can find ruby red tomatoes lining my kitchen window sill and sometimes the dining room sills too. It means I need to use them or loose them!!

Tomatoes on the kitchen sill.

Today there are no leftovers for lunch, nothing except peanut butter for a sandwich, and that was lunch yesterday. So, I got busy and boiled a handful of bow tie pasta left in the bottom of a box and cored and seeded a couple of tomatoes and had vegan a lunch fit for a queen.

Here is what I did used:

3 large tomatoes cored and seeded
3 cloves garlic minced
5 green onions slices thin
2 T. olive oil
1 T. tomato paste
1/2 t. sugar
kosher salt to taste
freshly ground black pepper to taste
5 leaves fresh basil chopped

1 - 1 1/2 C. dry pasta
Parmesan cheese optional

Set a pot of water to boil and cook the pasta according to the package directions. Meanwhile wash, core, and seed the tomatoes. Set them aside.

Fresh basil leaves perfume the kitchen.

Pour the oil into a medium skillet over medium high heat and stir in the onions, garlic, salt, sugar, and pepper. Cook for 2 minutes and add the tomatoes and tomato paste. Reduce the heat, cover and simmer a few minutes until the tomatoes have softened. Add the basil and stir well. Add the drained pasta and toss with the grated cheese if desired. What a great meal.