Summer cooking is always something that I look forward to. Then by August I am looking forward to soups and crock pot treats.
A family favorite is my Summer Pasta, and due to the fact that is so easy to make I never mind making it. It is one of the things I miss making the rest of the year.
The best thing to do is make the “sauce” in the morning or early afternoon, the longer it sits the better. The entire dish makes great leftovers and even tastes better on day 2.
You will need the following:
6 plum tomatoes chopped in small cubes
5 cloves of garlic diced
2 or 3 cups of chopped basil (fresh)
2 cups (at least) of fresh mozzarella or Brie cheese chopped in cubes
1 cup (or more) of EVOO
1 box of Pasta
Salt and Pepper to taste
Start by chopping those tomatoes up and then sliding them into a big bowl. This dish can very easily be a one dish meal (minus the pasta pot). Coat them in EVOO. Next add the chopped garlic and give it a stir. For the basil I prefer to cut them with a scissor. I have a special pair that I use for making chopped salads and it makes life nice and easy. After I add the basil I add more EVOO to the bowl. Finally add in the chopped cheese and enough EVOO so that all the items are clearly soaking in it. Cover with plastic wrap and just let it sit.
About a half hour before before you would like to eat, begin cooking your pasta. Once your pasta is done and drained, pour it into the bowl with the prior ingredients. Mix it all up so the noodles are wet with the “sauce”, you may at this point need more EVOO. You don’t want the noodles to be dry. Then add salt and pepper to taste. I would let it sit for 15 minutes or longer so the noodles can soak in the taste. The heat from the noodles will melt the cheese.