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Pasta Summer

Summer Bounty Pasta


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Summer Bounty Pasta

Funwithfood | Jul 30, 2005 11:35 AM

This was VERY tasty, and with the abundance of tomatoes and basil, a perfect time of year for this recipe.

Summer Bounty Pasta

2 large garlic cloves, minced

1/3 cup EVOO, plus more for drizzling

2 1/2 cups loosely packed "chiffonaded" fresh sweet basil (plus extra leaves for garnish)

1 pound pasta (I used Orecchini)

2 cups grated caciocavallo (or Parmesan) cheese
(plus more for garnish)

2 teaspoons freshly ground pepper

2 teaspoons Kosher salt

1 1/2 cups chopped vine-ripened tomatoes (no seeds)

{Optional dash of half and half or cream}

In a large pasta bowl, stir together the garlic and EVOO, then mix in the chopped basil; let stand at room temp for 30 minutes.

Meanwhile, cook pasta to al dente; drain (*Maintain 1/2 cup of the cooking liquid.)

Add the hot pasta to the basil/garlic mixture and toss well. Mix in the cheese, pepper, salt, and tomatoes. Add some of the reserved cooking liquid, as needed for desired consistency. (You can also add a dash of half and half or cream, if desired for creamier taste.). Sprinkle with the remaining cheese, drizzle with a bit of EVOO and garnish with basil.

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