Tomato and Basil Pasta

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.

  • Servings: 4
Tomato and Basil Pasta

Photography: Hans Gissinger

Source: Martha Stewart Living, August 2010

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.

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