Fresh Tomato Basil Pasta with Lemon & Garlic

Vegan, gluten-free (with gf pasta)

Makes about 6-8 side servings, less as a main dish

Ingredients
12 oz. penne pasta (gf if desired)
4 large ripe tomatoes
1-2 cloves garlic, minced
1 shallot
3/4 cup fresh basil
Juice from 1-2 lemons
2 tsp. olive oil (optional, I omit for oil-free)
Salt to taste
Optional: capers, pine nuts, etc

Directions
Cook pasta according to package directions, leaving al dente.
While pasta is cooking, finely dice shallot, minced garlic, and diced tomatoes. Add to a large bowl.
Roughly chop or chiffonade basil. Set aside.
When pasta is done the cooking, drain, and immediately add to bowl. Stir.
Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
Toss well to combine, and salt to taste.
Great served warm, cold, or room temp. Best if eaten within 2-3 days.