10 minute lunch - Tomato Basil Pasta

This is a really quick and fresh tasting meal that's perfect for when you're short on time, low on ingredients and it's hot outside. It's light and contains no meat. It's also a great way to use up my overabundance of basil and the single ripe tomato from my plant. My tomato plant is only producing one tiny tomato at a time while my basil has become a veritable shrub.

Here's what I used but you could probably adjust this however you like depending on what herbs and veggies you happen to have. It would probably be great with peppers if you don't have tomatoes.

• 1 tiny but very tasty tomato
• a handful of fresh basil
• 1 slice of onion (or 1 shallot)
• 1 clove of garlic (I had pureed so I used half a teaspoon)
• 1 tablespoon Romano cheese (or Parmesan)
• 3 tablespoons olive oil
• salt and pepper (use sea salt if you have it!)
• 1/2 package of linguine or other pasta

Start by getting the water for the pasta boiling. You can chop up everything else while you wait. First dice the garlic and onion and put it in a small pot with the olive oil and put it on medium/low. You don't want it to fry up right away, you want the onion cooked but not crispy and the flavor of the garlic to really get into the oil.  When it's done take it off the burner.

Dice up the tomato and basil and leave it on the cutting board. You aren't going to cook them. Give the tomato a generous a-salting and peppering.

Is the pasta done yet? Good, throw it in the strainer in the sink. While it's in there draining go ahead and add the tomato, basil and cheese to your still warm/hot olive oil mixture. Give it a good stir and let it sit for a minute.

Now dump the pasta back into the pot and pour the olive oil mixture on top and mix it all together.

Plate it up and it's ready to eat!