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Tomato and Basil Pasta

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    Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready.
    Martha Stewart Living, August 2010
    • Yield Serves 4
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    Ingredients

    • 1/4 cup extra-virgin olive oil
    • 3 thinly sliced garlic cloves
    • 1/2 teaspoon coarse salt
    • 1/2 teaspoon freshly ground pepper, plus more for sprinkling
    • 1 pound cooked and drained short pasta (such as campanelle)
    • 4 medium tomatoes
    • 1 pound burrata (igourmet.com) or mozzarella cheese
    • Small basil leaves

    Directions

    1. Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

    Recipe Reviews

    • bernie1210
      10 Sep, 2010

      let the mozzarella and tomatoes reach room temp before adding to the hot pasta. As for the salt, quite frankle I think the mozzarella has enough salt.

    • LNorman
      30 Aug, 2010

      The dish is good but it would have better if I used less salt (my mistake) and real good mozzarela (unemployment excluded buying the good stuff). I found the dish got cold quickly. Did anyone find this happening also?

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