Woo-hooo!! Finally this year, our tomatoes have been ripening all through the summer--not just the last week of the summer. Tonight, we had to pick a bunch so the plant wouldn't topple over. The plants, themselves, never got very big, but they have produced lots of tomatoes. Yea!!!
This is one of my favorite summer recipes--it's the BEST made with fresh tomatoes from the garden, fresh basil from the herb garden, and a little olive oil and vinegar. And, to top it all off, it's super fast and easy, too.
This recipe came from my friend Tori several years ago. I think she got it from an old Bon Appetit magazine (July '91).
Tomatoes and Pasta
1 lb. tomatoes, diced
4 oz. mozzarella, cut into small cubes
1/2 cup fresh basil, torn or finely chopped
6 TBS. olive oil
2 TBS. Balsamic vinegar
fresh garlic, crushed (one clove is usually plenty)
1/4 tsp. red pepper flakes
toasted pine nuts (about 1/4 to 1/3 cup)
12 oz. pasta (I usually do a shape rather than a noodle)
Cook pasta. In the meantime, mix the remaining ingredients in a large bowl. When the pasta is done, drain and immediately toss the hot pasta with the other ingredients in the bowl. The heat from the pasta warms the "sauce" and just slightly melts the cheese. YUMMY!!! Serves about four.
Let me know what you think!!! I think I'll make some on Monday.