Saturday, August 20, 2016

Pasta with Tomatoes and Mozzerella

This pasta reeks of summer. Never refrigerated tomatoes is the secret. Along with fresh mozzerella. And of course basil. So you get that I'm emphasizing fresh. Not that you can't use what you have in the fridge. Please do. But I cannot guarantee the taste of sun kissed tomatoes, the texture of buffalo mozzarella and the irreplaceable aroma of fresh basil. If you are fortunate to have even two out of the three, your pasta will come together like a symphony. Play on!

Serves 4

1/2 pound Spaghetti, Linguini or Fettuccini 
3 tablespoons Olive Oil 
1 small Onion
4-5 Garlic cloves
3 large Tomatoes 
1/2 teaspoon Kosher Salt 
Several grinds of Black Pepper
4 oz Buffalo Mozzarella 
8-10 Basil leaves

Heat 5 cups of water in a deep saucepan.

When it boils add 1 teaspoon of Kosher Salt to water along with pasta.  Cook till al dente, 8-9 minutes. Drain well.

While pasta cooks mince onion and garlic finely.

Chop tomatoes into big chunks.

Heat oil in a wide saucepan and when it shimmers add onion and garlic. Saute for 3-5 minutes till onion is wilted.

Add tomatoes to onions. Cover and cook for 5 minutes.

Uncover and add pasta to tomatoes. Stir well so sauce coats pasta. Cook for a few minutes.

Season with salt and pepper.

Slice mozzarella into small pieces.

Put the pasta into a serving bowl.

Add mozzarella and basil leaves and toss well and serve.

Spaghetti, tomatoes, mozzarella and basil is Italy on a plate. Strands of mozzarella are maddeningly fun to eat. Summer comes easily to our table. 

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