Pasta Pomodoro

Boil pasta in salted water, according to package directions.

In a large skillet over medium heat, add olive oil and garlic. Saute until fragrant, about 1 minute. Add tomatoes and salt. Bring to a simmer and heat through. Add lemon juice, and toss.

When pasta is done, drain and add to the tomato mixture, tossing to coat.

Add the pine nuts to a small pan and continually flip until you start to see a bit of a golden brown toast on the nuts.

Divide pasta mixture among bowls. Top with pine nuts and basil chiffonade.

Note: To do a basil chiffonade, stack the basil leaves on top of one another, and roll, lengthwise into a log. Then, with a chef’s knife, cut strips as thin as you can, making basil ribbons.