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Summer Bounty Pasta

f
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.

  1. j
    jackie Jul 30, 2005 06:27 PM

    That sounds wonderful. I made something very similar last nite from all my garden goodies as well.
    3 cups seeded and drained tomatoes,
    cut into 1/2in. cubes
    1/2 c.(large chop) kalamata olives
    l/3 c. chiffonaded fresh basil
    1/3 c. really good olive oil-plus more for topping
    1 cup crumbled goat cheese
    salt and pepper
    1 pound pasta
    Cut and seed tomatoes(peel if you like).Put in colander to drain while you chop olives and cut basil. Add the drained tomatoes, olives, basil and plenty of s and p to a large bowl, add olive oil and let mixture stand
    while you cook pasta. Drain pasta and return to
    cooking pot. Add tomatoe mixture and half of the goat cheese and mix very well. Adjust seasonings, serve and
    top with remaining goat cheese and a splash more of the olive oil.
    This was so easy and fresh and really makes use of all the goodness of the garden.
    I'll try your recipe next!

    1 Reply
    1. re: jackie
      f
      Funwithfood Jul 31, 2005 11:09 AM

      Sounds great too, a bit of a Mediteranean twist.

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