Summer Pasta

Here, the soft, small mozzarella balls are cut in half so they melt sensually throughout the dish of pasta. The combination of the sweet, tangy tomato sauce with the crunchy, buttery pine nuts and soft, oozing mozzarella makes a very special eating experience.

This pasta dish is easy and inexpensive to make. It is a dish that is rich in protein and carbohydrates, making it a wonderful one-dish meal. A simple green salad or crudités (raw cut-up vegetables) with small bowls of extra-virgin olive oil and sea salt for dipping served alongside is perfect, and a crisp dry white wine like a Greghetto or a Pinot Grigio makes the meal complete.

Coming Home by Rosanna Bowles; copyright 2010; Stewart, Tabori and Chang

Summer Pasta

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    1/4 cup extra-virgin olive oil 1 pound dried short pasta (such as penne or campanelle)
    1 pound cherry tomatoes, halved 15 small balls fresh mozzarella, halved
    10 fresh basil leaves, roughly chopped, plus more whole leaves for garnish 1/4 cup pine nuts, toasted
    1 clove garlic, minced 1/2 teaspoon sea salt


    Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
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    • 1

      In a large sauté pan, heat the oil over medium heat.

    • 2

      Add the tomatoes, basil, and garlic.

    • 3

      Cook until the tomatoes are soft, 15 to 20 minutes.

    • 4

      Remove from the heat.

    • 5

      Cook the pasta in a large pot of boiling salted water until al dente; drain well, then transfer the pasta to the sauté pan with the sauce. Add the mozzarella balls and toss to combine them with the tomato sauce and pasta. Add the pine nuts and toss. Add the salt and mix again. Serve immediately on a large oval platter, garnished with large basil leaves.

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