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Tomato and Basil Pasta

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Recipe photo courtesy of Hans Gissinger

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.

Source: Martha Stewart Living, August 2010
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How would you rate this recipe?
81
  • MS10906689
    8 JUL, 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!
    Reply
  • MS11214625
    14 AUG, 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!
    Reply
  • MS12080702
    14 JUL, 2012
    this was really good. I rinsed the pasta off before adding it to the dressing and tomatoes and it was perfect.
    Reply
  • 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.
    Reply
  • 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?
    Reply
    • MS10906689
      8 JUL, 2017
      I think this is meant to be served as a room temp or cold dish, but it would be nice as a hot meal too in the fall or winter!

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