With garden-ripened tomatoes and fragrant fresh basil, this pasta dish needs very little enhancement to taste divine. Just add some sliced garlic, extra-virgin olive oil, and burrata or mozzarella cheese, and dinner is ready.
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. Expand Martha Stewart Living, August 2010
Yield Serves 4
- 1/4 cup extra-virgin olive oil
- 3 thinly sliced garlic cloves
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper, plus more for sprinkling
- 1 pound cooked and drained short pasta (such as campanelle)
- 4 medium tomatoes
- 1 pound burrata (igourmet.com) or mozzarella cheese
- Small basil leaves
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.
tags: vegetarian
source: http://www.marthastewart.com/314500/tomato-and-basil-pasta