Today I thought I’d share with you guys one of my favorite (and easiest) recipes. It’s one I actually learned in college from a friend. I’m not sure if it has an actual name, but I tend to call it Summer pasta because it’s perfect for summer. It tastes great but isn’t heavy like most pastas can be, i.e. perfect for summer. Now, the following ingredients are just the approximate proportions that I use, so feel free to adjust to suit your own taste.
- 10 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella ball
- 1 lb. (1 box) pasta of your choice (I like to use fusilli or rotini)
- fresh basil leaves**
- 3-4 cloves of garlic, minced
- olive oil or butter
**You can use dried basil with this recipe, but fresh basil leaves taste better. I used dried basil this time, as you’ll see below, because the store was out of fresh basil packets when I went shopping.
First, cook the pasta according to the directions on the box. Ideally, the pasta should be ready to go by the time the tomatoes are finished. Use a bit of olive oil or butter and heat it up in a medium sized skillet on medium-high heat. Add the tomatoes and garlic, and cook until the tomatoes are mushy, pressing down on the tomatoes every so often to squeeze the juices out. This will become your sauce.
Once the tomatoes are tender and mushy, add the mixture to the cooked pasta and toss to combine.
Cut or tear the mozzarella into chunks (I try to get the pearlized mozzarella ball when possible as it’s essentially already pre-cut into pieces) and stir into the pasta. The heat from the pasta and tomatoes should melt the cheese. Tear up fresh basil leaves, and stir into the pasta.
Serve with garlic bread or fresh bread if desired and enjoy!
What’s your favorite summer recipe?