A perfect pasta for when it’s too hot to stand over the stove. Fresh tomatoes are marinated in classic bruschetta flavors, tossed with warm pasta, and finished with fresh basil and grated parmesan cheese.
In a large bowl, add the halved tomatoes, ¼ cup olive oil, 2 tablespoons balsamic vinegar, the juice of ½ a lemon, a pinch of red pepper flakes, 1 teaspoon of sea salt, and a pinch of black pepper.
Stir to coat the tomatoes in the marinade and set aside.
While the tomatoes marinate, cook your pasta according to the package directions.
Once the pasta has cooked to al dente, drain and immediately add to the bowl of marinating tomatoes.
Use a tong or spoons to toss the pasta in the marinade and to begin distributing the tomatoes. Add the thinly sliced basil and toss into the pasta.
Divide the pasta among four bowls. Drizzle a small amount of olive oil over the edges of the bowl, generously grate fresh parmesan cheese over the top of each bowl, and garnish with additional fresh basil leaves.