Pasta Wit Fresh Basil, Tomato & Parmesan

When tomatoes are at peak season, this is the pasta dish to make. Ruffly radiatore pasta gets cooked just shy of al dente, then tossed warm with olive oil and fresh lemon juice so the noodles drink in flavor as they cool. The undercook is intentional: pasta firms up slightly as it cools and absorbs dressing.

Once at room temperature, in goes a generous shower of chopped fresh basil, juicy Roma tomatoes, and grated parmesan. The radiatore’s curly ridges grab onto every bit of basil and cheese, so each forkful tastes loaded.

Chef Tips

• Use the ripest, reddest Roma tomatoes you can find. Pale, hard supermarket tomatoes turn this dish bland, no matter how good the basil is.
• Salt the pasta water aggressively. This is the only seasoning the pasta itself gets, so the water should taste like the sea.
• Tear the basil leaves rather than chopping with a metal knife if you can. Bruising basil with a blade turns the cut edges black within minutes.
• Wait until just before serving to add the parmesan if making ahead. Cheese clumps and gets gummy if it sits in the dressing too long.

Variations

• Add a handful of torn fresh mozzarella for a caprese-style pasta.
• Toss in a cup of pitted kalamata olives and crumbled feta for a Mediterranean spin.
• Grill a few chicken breasts and slice on top to turn this side into a summer main.