Summer Pasta with Fresh Tomatoes

8-10 oz. rotini or other short, chunky pasta shape

2 to 2-1/2 lbs. flavorful juicy tomatoes, diced 

2 T. extra-virgin olive oil

Juice of 1/2 lemon or lime

6-8 fresh basil leaves, thinly sliced, or to taste

Salt and freshly ground pepper to taste

Cook the pasta according to package directions until al dente. Drain well.

Combine the pasta with the remaining ingredients, including the juices from the chopped tomatoes, and toss well. Serve at once or let stand until room temperature before serving.  

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 64.