Summer Tomato Basil Pasta
Source of Recipe
I adapted this from a recipe posted by Elisabeth13 at the Cooking Light BB
Recipe Introduction
This is a very flexible recipe. You don't have to follow the amounts of everything exactly. Make it to your own tastes. Delicious!
The original recipe called for fresh mozzarella but I don't think it has much flavor, so I used whole milk mozzarella and thought it was great!
List of Ingredients
1 pound corkscrew/rotini pasta
1 to 2 pounds grape or cherry tomatoes or seeded and diced regular tomatoes
10 to 12 ounces whole milk mozzarella cheese
3 to 4 tablespoons olive oil
1 tablespoon or so balsamic vinegar
zest and juice from 1 lemon
15 basil leaves, mincedRecipe
Quarter and seed tomatoes.
Cube mozzarella into smallish chunks.
Combine olive oil, vinegar, lemon zest and juice, and basil in a large bowl. Add tomatoes and mozzarella.
While the other ingredients are marinating, cook the pasta according to package directions. Drain.
Toss pasta with tomato mixture. Serve.
Here's Elisabeth13's original recipe:
Summer Tomato Pasta
1 pound penne pasta (or other thick, tubular variety)
1 pound grape or cherry tomatoes
10 ounces fresh mozzarella cheese
3 tablespoons olive oil
1 tablespoon balsamic vinegar
zest and juice from 1 lemon
15 basil leaves, minced
Quarter and seed tomatoes.
Slice mozzarella into small chunks.
Combine olive oil, vinegar, lemon zest and juice, and basil in a large bowl. Add tomatoes and mozzarella.
While the other ingredients are marinating, cook the pasta according to package directions. Drain and rinse.
Toss pasta with tomato mixture.
makes 7 1-cup servings
source: family recipe
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