Sometimes the simplest dishes are the most enjoyable, like my farm fresh Tomato Pasta made with an assortment of beautiful cherry tomatoes.
I like to make this classic Italian dish with linguine, cooked al dente, but feel free to substitute with your favorite pasta variety. Add more red pepper for extra spice and don’t be stingy with the fresh cheeses. Serve with a summer salad or homemade garlic bread for a delightful and classic feast.
Farm Fresh Tomato Pasta
4 pints cherry tomatoes, halved (I like multi colored)
1/2 cup olive oil
4 cloves minced garlic
12 large basil leaves, sliced thin
1 tablespoon capers
1/2 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh linguine
8 ounces fresh mozzarella, cut into cubes
1/2 cup freshly grated Parmesan cheese
1. Combine the cherry tomatoes, 1/2 cup of olive oil, garlic, basil leaves, capers, red pepper flakes, 1 teaspoon salt and pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for about four hours.
2. Heat a large pot of water with 1 tablespoon of salt to a boil and add the pasta. Cook al dente according to the directions on the package.
3. Drain the pasta well and toss with fresh mozzarella.
4. Add the cherry tomatoes, tossing again. Serve with freshly grated Parmesan cheese (Serves 4).