Pasta with homegrown tomatoes, fresh mozzarella cheese, garlic, olive oil and basil.
I love caprese salad any way you want to make it. Today I did it with pasta, so good! With tomatoes from the garden this is a perfect summertime dish. What could be better than homegrown tomatoes, fresh mozzarella cheese, garlic, olive oil and basil? This works as an appetizer, side dish or even a main dish on a hot summer day. Yesterday it was lunch. I had gone to the farmers market specifically to get the ingredients to make this.
I have discovered something I never knew either when it comes to basil. I bought some a few weeks ago that had a very woody stem. I decided to put it in water to keep it fresh and then went away to the beach for a few days. When I got home I discovered my basil had actually rooted. I am keeping the water fresh and now have fresh basil growing in my kitchen. It is growing very well and I am able to pick it as I need it. Best 50 cents I ever spent.
This is a very flexible recipe, add as much or as little of something as you want. Enjoy a bite of summer!
- 2 - 3 tomatoes
- 2 garlic cloves
- olive oil
- 1/2 lb. pasta
- 8 oz. fresh mozzarella cheese
- Cook the pasta according to package directions. Drain.
- Blanch the tomatoes in boiling water. Remove the skins. Cut into bite size pieces. Mince garlic. Add a little olive oil to a pan and add garlic. Add tomatoes and juices. Cook for a couple of minutes.
- Add the pasta and tomatoes to a bowl. Add a handful of torn basil, a little salt, mozzarella cheese and toss well. Add a little more olive oil if needed.
Maybe you’d like to try?