Summer’s Bounty Pasta

The abudance of tomatoes and basil in my garden was the inspiration to create this recipe. I made this a few nights ago and it was such a hit, I think I’ll make it again tonight.

Finely chop 1 or 2 fresh tomatoes. Chop 3 or 4 sprigs fresh basil. Cube or shred a half pound fresh mozzarella. Put all into a large bowl.

Cook a 12oz. or 16oz. package of pasta. Drain, and pour into bowl over the tomatoes, basil, and mozzarella. Let it sit for a minute or two, so the heat from the pasta warms everything up and begins to blend the flavors. Drizzle with a really good olive oil, then toss everything together.

Serve topped with grated parmesan cheese.

The leftovers can be refrigerated and eaten as a cold pasta salad. Just drizzle a little balsamic vinegar over it and toss before serving.



4 Responses

  1. I’ve done something similar — I’d made bruchetta topping (minus mozzarella, plus garlic) and the leftovers on pasta were so good, the next time I just used it as “sauce” directly. Mmmm.

  2. I have been looking all over for an excellent bruchetta past recipe, and i cant wait to try this one, thanks!