Pasta with “Fresh” Tomato, Basil & Mozzarella – Watch video here
In the dog days of summer, the weather is hot and humid. If the thought of heating up your kitchen to prepare dinner sounds as unappealing to you as it does to me, I can offer you a great solution to your dinner dilemma.
If you are lucky enough to have an abundance of tomatoes growing in your garden, or have a local farm stand or supermarket you frequent, my recipe for Pasta with “Fresh” Tomato, Basil and Mozzarella is definitely one to try for several reasons. First, you don’t have to cook the sauce on the stove. Diced tomatoes, fragrant basil leaves and creamy mozzarella cheese are marinated in extra virgin olive oil, crushed garlic and lemon to infuse their flavors. Second, you only have to heat one pot to boil the pasta, so your kitchen can stay cooler. Third, once you drain the pasta, add it to the tomato mixture, toss it until everything is coated and the cheese begins to melt, you’re ready to serve.
This recipe makes a great main dish using spaghetti or penne, served with a green salad and Italian bread. You can also use rotini or small pasta, let it cool to room temperature and serve it as a side dish with grilled chicken or hamburgers. It’s very versatile.
So, if you agree with the phrase, “If you can’t stand the heat, get out of the kitchen.” make this quick, delicious and healthy dish and you will do just that!
Recipe courtesy of Helene’s Custom Cuisine
Yield: 8 servings
Ingredients:
2 1/2 to 3 pounds assorted tomatoes (cherry, plum, beefsteak, assorted colors), diced
2 garlic cloves, pressed
1/2 cup hand torn basil leaves
6 ounces mozzarella cheese, diced
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
Zest of 1 lemon
Juice from half of a lemon
Kosher salt & fresh ground pepper to taste
1 pound whole wheat pasta (try different varieties)
Freshly grated Parmesan cheese
Instructions:
1. In a large bowl, combine tomatoes, garlic, basil, mozzarella, oil, vinegar, lemon juice, lemon zest, salt and pepper.
2. Cover and let stand at room temperature for 1-2 hours.
3. Boil pasta according to package directions.
4. Drain* the pasta and add to the bowl.
5. Toss the pasta to coat completely and the cheese starts to melt.
6. Serve hot or at room temperature.
7. Before serving, sprinkle with Parmesan cheese and garnish with more fresh basil.
8. Enjoy!
Note: *Reserve about ½-cup of cooking liquid to add to the pasta if it seems a bit dry.
