This light and simple fresh tomato and pasta entrée is refreshing in the summertime when tomatoes are plentiful. The tomatoes are not cooked for this sauce; they are just tossed in olive oil and lemon juice then warmed.

After the pasta is cooked and drained, it’s tossed with fresh basil and Parmesan cheese. The chopped tomato and garlic mixture is spooned over the top, or it can be lightly tossed in with the pasta. An asparagus salad and a crusty slice of artisan bread can make this summer fare special.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.