TOMATO and BASIL PASTA
If you are wondering will I ever get off the tomato “thing” – take heart….the minute the season’s last tomato has been picked, I will be eliminating any recipes that call for tomatoes unless they are cherry or grape tomatoes or canned!!!! I know for some of you it’s hard to believe that ME of all people would actually stop eating tomatoes, stop cooking with fresh tomatoes BUT YES! The ONLY REAL TOMATO is the one grown in local garden, bought at a GreenMarket in the summer or vegetable stand like the ones I frequent in New Jersey – ooohhhh I just love me some Jersey tomatoes! We are close to the end of the season – this pasta dish makes use of that basil plant you’ve been keeping alive all summer and plucking its flower tops so it wouldn’t go to seed.
Tomato and Basil Pasta
Combine 1/4 cup olive oil, 3 thinly sliced garlic cloves, 1/2 teaspoon coarse salt, and 1/4 teaspoon fresh ground black pepper (I would use more peppper) in a large bowl. Toss in 1 lb. of cooked and drained short pasta. Tear4 medium fresh tomatoes and 1 pound of burrata or mozzarella cheese and scatter over the pasta. Garnish with small basil leaves and sprinkle with pepper and crushed red pepper (optional).
It’s quick, it’s light and it’s a SUMMER SUPPER