An Easy Summer Pasta Recipe

Back in the 80’s I subscribed to Bon Appetit Magazine. I have always loved cooking and enjoy trying new recipes. In our younger days, my husband and I invited friends to come for dinner often. At that time, many of our friends had babies or young children. Getting together at each other’s homes was an easier alternative to hiring babysitters to go out. Our friends would take turns hosting dinner parties at each other’s homes. This summer pasta recipe caught my attention because it was easy and there aren’t many ingredients. I like to cook but I also like to keep it simple.

This is the perfect time of year to make this dish because tomatoes and basil are garden fresh and ready for harvesting. Below is my slightly altered version that I found in Bon Appetit.

Ingredients for Summer Pasta

• 4 juicy ripe tomatoes -chopped (you can also use sweet cherry tomatoes, I used one container and cut them in halves)
• 2-3 cloves garlic -minced
• ½ cup of Olive Oil
• 2 TBS. Red Wine Vinegar
• Sea Salt and Black Pepper (about ¼ teaspoon of each)
• 1/3 cup of grated Parmesan Cheese
• 1/2 cup chopped fresh Basil shredded
• 1lb. Pasta

Steps

In a large bowl combine the chopped tomatoes, the minced cloves of garlic, olive oil, vinegar, salt and pepper. Stir and let set around 3-5 hours. Keep stirring occasionally. This is literally all you do!

Now you can spend the rest of the day having fun. When you are ready to eat, cook the pasta and then drain it. Add your drained pasta back into the pan and stir in the tomato mixture, now toss with your fresh basil and cheese.

Place the well tossed pasta in your serving dish and garnish with a little more fresh basil and freshly grated cheese. Take the opportunity to enjoy the season’s flavorful tomatoes and sweet-smelling basil while they’re available.