Fresh Tomato and Basil Pasta
Photo: Leo Gong; Styling: Dan Brecker
When the temperature climbs, dinner cravings often tend toward light and simple. Make a pasta dish that's packed with the freshest of ingredients, including mozzarella, garlic, basil, and, of course, tomatoes. A little olive oil adds a punch of flavor that rounds out the simple sauce.
How to Make It
Step 1
1
Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.
Step 2
2
Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
About 1 tbsp. plus 1/4 tsp. salt, divided
1 pound penne pasta
1 1/2 pounds tomatoes, halved, seeded, and chopped
8 ounces fresh mozzarella, cut into 1/4-in. pieces
4 garlic cloves, minced
1 cup basil leaves, slivered
1/2 cup extra-virgin olive oil
Directions
Step 1
1
Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.
Step 2
2
Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).
Step 3
3
Note: Nutritional analysis is per serving.
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