Quick, easy and delicious are the key words when it comes to making summer meals. That’s why this Summer Pasta recipe from Rosanna Bowles’ Coming Home cookbook is a favorite around out house.
- 3/4 cup extra-virgin olive oil
- 1 lb cherry tomatoes, halved
- 10 fresh basil leaves, roughly chopped, plus more whole leaves for garnish
- 1 clove garlic, minced
- 1 lb dried short pasta (such as penne or campanelle)
- 15 small balls fresh mozzarella, halved
- 3/4 cup pine nuts, toasted
- 1/2 tsp sea salt
In a large saute pan, heat the oil over medium heat. Add the tomatoes, basil and garlic.
Cook until the tomatoes are soft, 15-20 minutes. Remove from heat.
Cook the pasta in a large pot of boiling salted water until al dente; drain well, then transfer the pasta to the saute pan with the sauce. Add the mozzarella balls and toss to combine them with the tomato sauce and pasta. Add the pine nuts and toss. Add the salt and mix again. Serve immediately on a large oval platter, garnish with basil leaves.
Serves: 4-6
Source: Coming Home: A Seasonal Guide to Creating Family Traditions by Rosanna Bowles. Stewart, Tabori & Chang, 2010.
