Fresh Tomato, Basil and Garlic Buckwheat Pasta

December 30, 2013

By Anna Varriano

It took me about 10 minutes to make this yummy pasta dish for dinner tonight. I was on my own, so wanted something quick and easy. My inspiration was some freshly picked tomatoes and basil from my garden.

What You’ll Need

The amounts listed are for one serving. Adjust as necessary.

  • Soba (buckwheat) pasta noodles – about 3 oz dry
  • Cut up fresh, ripe tomatoes (about 1/2 – 1 cup)
  • 5 or 6 leaves of fresh basil, finely chopped (more or less to taste)
  • 2 tablespoon extra virgin olive oil
  • 1 small clove of garlic (minced)
  • Pinch of sea salt
  • Optional: Parmesan or goat cheese

Step 1: Cooking

309237_462751593746636_1029532581_n[1]First, I put a pot of water to boil on the stove for the pasta. Then, I chopped up all the tomatoes and basil and tossed in the extra virgin olive oil, garlic (you can use more or less garlic to suit your taste – one small clove made it pretty potent for me), and a good pinch of unrefined sea salt. Then I let it sit while I cooked the pasta.

Step 2: Serving

303555_462751680413294_358450578_n[1]I used soba noodles tonight. They’re made of buckwheat, which is gluten-free, and they cook really fast – in about 5 or 6 minutes. Strain the pasta and toss with the tomato mixture. I grated some Parmesan cheese on mine! I’m sure goat cheese would taste good with it too. Enjoy!



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