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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews (6)

82 Ratings
  • 5 star values: 19
  • 4 star values: 26
  • 3 star values: 19
  • 2 star values: 14
  • 1 star values: 4
Rating: 5 stars
04/13/2018
This is one of my favorite pasta dishes. Love fresh Basil on my pizza too.
Rating: Unrated
07/08/2017
Have not made this yet, but I think it would make a great summer dish either served cold or room temperature with the fresh ingredients from my garden. Must find good mozzarella at the store tomorrow!
Rating: Unrated
08/14/2012
This was really good but instead of adding the tomatoes raw afterward, I put them in with the olive oil, and garlic. I also added some red pepper flakes. When I dished it out, I put the pasta on the plate, then the mozzarella then hot pasta on top. That melted the cheese quickly. Instead of some of the salt I added parm cheese. Delish!
Advertisement
Rating: Unrated
07/14/2012
this was really good. I rinsed the pasta off before adding it to the dressing and tomatoes and it was perfect.
Rating: Unrated
09/10/2010
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.
Rating: Unrated
08/30/2010
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?
Advertisement