Pasta D'Estate

This is an easy pasta dish that is amazing when cherry tomatoes are in season. It won't take long to make and you'll be amazed at how good it tastes... more

recipe
1lb fresh pasta (or you can use store-bought dried linguine)
2 tbs extra virgin olive oil
1 pint cherry tomatoes
8oz fresh mozzarella (the cherry tomato-sized ones in water are perfect - "cillegine")
10 large basil leaves
2 tbs crushed red pepper flakes
3 tbs grated Parmesan
2 tbs best quality extra virgin olive oil (your favorite)
1 tsp sea salt

    Prep (or mise en place if you want to be french-fancy)

  • 1. Cut the mozzarella and tomatoes in half - cut tomatoes on the equator.
  • 2. Roll the basil like a cigar and cut to achieve thin ribbons
  • 3. Add the remaining ingredients in separate bowls to easily add to your dish when you are ready to use them.

    • Cooking the pasta

  • 1. Preheat large skillet on medium heat
  • 2. Cook the pasta in salted water. If fresh just cook for about 90 seconds. If dried, cook for 2 minutes less than the package says.
  • 3. Put olive oil (this doesn't have to be your "best" olive oil) in the preheated skillet
  • 4. Remove pasta from water and put in the skillet to coat with oil. It's OK to have some pasta water (actually you want some) in the pan - about a few tablespoons. Sir frequently.
  • 5. Add tomatoes and heat through on medium-low heat
  • 6. Add crushed red pepper flakes and stir

    • Finishing touches

  • 1. Remove from heat after tomatoes have heated through and add the mozzarella and basil directly to the pan and toss to combine. Immediately transfer to a serving bowl and add your best olive oil and parmesan.
  • 2. Add some fresh basil and extra crushed red pepper flakes if desired and serve. You can always add more of your favorite olive oil as well!