Posted by: lisetta | July 16, 2007

Summertime pasta

When I had a garden full of tomatoes, basil and wild arugula, I almost always served this pasta for impromptu dinners with friends. Using the basil with fiordilette and the arugula with goat cheese, the chopped tomato base requires no cooking. What better pasta condiment for a hot summer day?

Tonight I made the basil version of the dish for Becky, Lori and Barbara. Here’s how it went:

DeCecco fettuccine (1 lb.) — cooked al dente, of course
fresh choopped tomatoes — until local tomatoes come in, I’m still using grape tomatoes
chopped fiordilatte mozzarella
basil
garlic-infused olive oil
miscrozested parmigiano reggiano (as always!)

Put the water on to boil, infuse the garlic in the olive oil, chop the tomatoes, basil and cheese and put them in your serving bowl with a little salt. When the pasta’s done, toss it in the bowl and pour the olive oil over it. Mix, shave some cheese and voila! Another great meal. šŸ™‚

Here’s a not-so-good pic of my half-eaten bowl (sooner or later I’ll get the hang of food photography, right?):
PastaĀ caprese

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Responses

  1. I will try this tonight


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