This easy summer pasta recipe is based on one from Ina Garten, The Barfoot Contessa. It is the perfect dish for a hot day when you don’t want to fuss, and have a ton of tomatoes from your garden. Even if you don’t make the pasta recipe, you will love the Basil Oil drizzled over those fresh tomatoes that are available right now. Stop by the shop at 488 Main Street, Murphys, give us a call at (209) 728-8853 to order by phone, or order online at marisolio.com
Summer Garden Pasta
4 cups tomatoes–cherry tomatoes, cut in half, and/or other tomatoes, diced
1/2 cup jullienned fresh basil, divided
3 cloves of garlic, minced
pinch of red pepper flakes
1/2 cup Marisolio Basil Olive Oil, divided
salt and pepper to taste
8-12 oz. dried spaghetti
1/2 cup minced Italian parsley
8 oz. fresh mozzarella, cut in bite sized pieces
1 1/2 cups shredded Parmesan cheese
Combine the tomatoes, 1/4 cup of basil, garlic, red pepper, 1/4 cup Marisolio Basil Olive Oil, and salt and pepper in a medium bowl, cover with plastic wrap and let rest for one hour at room temperature.
Meanwhile, boil 8-12 ounces of spaghetti until al dente. Drain.
When ready to serve, toss pasta with reserved tomato basil mixture, reserved 1/4 cup Marisolio Basil Olive Oil, remaining 1/4 cup basil, minced parsley, mozzarella, and Parmesan cheese. Add additional salt and pepper if desired and enjoy!