Fresh Tomato and Basil Pasta

For the Weekend Cookbook Challenge, I turned to a simple dish from the homegrown (and published) Fall Favorites Cookbook 2005. Sure, I’ve done a lot of tomato-basil recipes lately, but the weather is warmer and I can’t get enough of them. They’re fresh and summery.

This is a simple meal, great for a hot day when you don’t feel like cooking, and, best of all, delicious. It keeps well for outdoor parties -- no refrigeration needed. Serve with good, crusty bread, and a light, crisp wine.

Fresh Tomato and Basil Pasta

1 lb. ripe tomatoes, chopped (cherry or grape tomatoes work as nicely as regular tomatoes)
1 sweet Italian pepper, seeds removed and cut into thin slices
A handful of basil leaves, chopped
½ cup (or more) extra virgin olive oil
Salt and Pepper
1 cup mozzarella, shredded
8 oz. farfalle pasta
Parmesan, to taste

In a large bowl, combine tomatoes, pepper, basil, oil, salt and pepper, tossing to coat. Allow to stand at room temperature for at least two hours.

Cook pasta until al dente, drain well, and toss with vegetables. Sprinkle with mozzarella, tossing to coat. Serve pasta warm or at room temperature with parmesan. Serves 4.

Grade: A-