Summer Pasta with Fresh Tomato Sauce and Mozzarella
Summer Pasta_Web

This is such a great dish for showcasing summer’s greatest gift to us – the tomato – and prep is so fast. You can’t eat this any other time of the year because tomatoes aren’t good enough to eat raw. I used to make this recipe without marinating the tomatoes (see below), but once I learned this trick from Jamie Oliver I never went back – it really makes them taste incredible.

¾ lb. pasta (I like penne or rigatoni)
3-4 tomatoes, chopped
2 garlic cloves, minced
Handful of basil, torn up
olive oil, to taste
1/2 lb. fresh mozzarella – cubed

Boil water for pasta, when boiling add pasta and follow directions on the box.

Chop tomatoes, add them to a colander placed over a large bowl or in the sink, and toss them with a decent amount of salt (maybe 2 teaspoons?) and let sit at least 15 minutes while you prep the rest of the your ingredients. Mince garlic and cube mozzarella.

When the pasta is ready, toss tomatoes into your serving bowl and drain the pasta in the colander you used for the tomatoes (the juice that comes out of the tomatoes should be thrown out). Add garlic, mozzarella, basil, olive oil, salt and pepper to the tomatoes and mix. Add pasta and toss.