Food & Cooking Recipes Ingredients Pasta and Grains Tomato and Basil Pasta 3.5 (82) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 18, 2018 Print Share Share Tweet Pin Email Servings: 4 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. Ingredients ¼ cup extra-virgin olive oil 3 thinly sliced garlic cloves ½ teaspoon coarse salt ½ teaspoon freshly ground pepper, plus more for sprinkling 1 pound cooked and drained short pasta (such as campanelle) 4 medium tomatoes 1 pound burrata or mozzarella cheese Small basil leaves Directions 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. Hans Gissinger Print