Easy Summer Pasta


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Filled with fresh, juicy tomatoes and delicious olives, this pasta is a perfect summer meal.

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Serving Size / Yield

4-6 servings


  • 2 lbs. tomatoes, peeled, seeded and chopped
  • 1 garlic clove, finely chopped
  • 1 C. celery ribs, thinly sliced
  • 1/2 C. basil leaves, cut into thin slices
  • 1/2 C. black olives, pitted and chopped
  • 1/4 C. virgin olive oil
  • 1 Tbs. lemon juice
  • salt
  • pepper
  • 1 lb. fusilli

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Put the tomatoes in a bowl with the garlic, celery, basil and olives. Toss. Stir in oil, lemon juice, salt and pepper, to taste. Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then pasta. Stir well. Cook over high heat, stirring frequently, until pasta is tender. Drain pasta then toss it with sauce. Serve.

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