So to say that I have been less than inspired this summer would be an understatement. We had a fun vacation right when school got out and since we returned…I have been, well, lazy. But, the summer is now almost over and my garden is just BARELY starting to produce, so I thought I would share a fantastic summer pasta dish I found.
For those who are familiar with an Italian Caprese Salad…this is the pasta version of that. I found the recipe on bell’alimento and have been hooked ever since. It is easy, quick and perfect for a light evening meal, or a tasty side dish. If you have tomatoes and basil from your garden, USE THEM! There is nothing better than home grown.
3-4 large tomatoes (I used more then the original recipe called for and was glad I did.)
1 ball of fresh mozzarella
1- 16 oz. bag Campenella Pasta
Bunch of basil
Olive Oil
Salt and Pepper
Freshly grated Parmesan Cheese
Cut tomatoes, put them in a large bowl and sprinkle with salt and pepper. Drizzle olive oil over tomatoes just to coat (not drench). Chop up basil and cut mozzarella into cubes and add to tomato mixture. Stir and set aside. Doing this before you cook the pasta allows the flavors time to combine.
Start boiling the water and add a good amount of salt. Cook your pasta according to package directions.
As soon as pasta is cooked, al dente, drain and pour right into tomato mixture. Add parmesan cheese. Drizzle with a little more olive oil and add salt to taste. Stir and serve.
The warm pasta slightly melts the mozzarella cheese and the whole dish is just heavenly. You will think you just stepped into an Italian Cafe. Buon Appetito!
