Fresh Summer Tomatoes Pasta Bowl
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Fresh Summer Tomatoes Pasta Bowl
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| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 10-12minutes |
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Ingredients
- 1pack pastapenne, sedanini or rigatoni
- 2cups chopped tomatoes
- 1large fresh mozzarella, drained and diced
- 1/2 cup grated parmesan
- a handful of fresh basil leaves
- 2large cloves of garlic, peeledsliced really thin
- 1/2cups extra virgin olive oil
- sea salt and black pepper
Instructions
- Boil a large pot of water, add sea salt and cook your pasta according to the directions. Drain, quickly rinse under cold water and place in a large bowl. Toss with a couple of tablespoons of olive oil and set aside.
- While the pasta is cooking, toss the tomatoes and mozzarella in a bowl with the basil leaves. I like to rip the basil leaves by hand in small pieces. Season with salt and pepper and add a couple of tablespoons of olive oil. Set aside.
- In a small pan add the olive oil and the slivers of garlic. Cook on low until the garlic is golden then remove from the heat and set aside.
- With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
- Toss the tomatoes mixture with the pasta. Add the some of the garlic oil and the parmesan. Add a touch of black pepper and toss well. Serve at room temperature with extra parmesan and the garlic slivers on the side.
Recipe Notes
You can make the garlic oil in advance and keep in a glass container at room temperature for up to three weeks. I like to substitute pecorino cheese to the parmesan. Burrata is a delicious and creamy alternative to regular mozzarella.