When the temperature climbs, dinner cravings often tend toward light and simple. Make a pasta dish that's packed with the freshest of ingredients, including mozzarella, garlic, basil, and, of course, tomatoes. A little olive oil adds a punch of flavor that rounds out the simple sauce.
About 1 tbsp. plus 1/4 tsp. salt, divided
1 pound penne pasta
1 1/2 pounds tomatoes, halved, seeded, and chopped
8 ounces fresh mozzarella, cut into 1/4-in. pieces
4 garlic cloves, minced
1 cup basil leaves, slivered
1/2 cup extra-virgin olive oil
How to Make It
Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.
Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).
This is a good way to use your fresh tomatoes and basil, straight out of the garden. I think I was too heavy handed with the garlic, but it was still good. I like the idea that the leftovers will be a salad! This way I already have another meal prepared!
The basic salad recipe is good..and easy. But it is in dire need of seasoning. I added some dried italian seasoning and sea salt. The other thing I think that would spice it up a bit is a little bit of the dried "Good Seasons" Italian herb salad dressing mix..It got rave reviews from the guests at my party, but I'm certain if I hadn't added seasoning nobody would have eaten it. I will make it again, though, because it was so easy.