Monday, July 2, 2012
early summer pasta
It's late and you have nothing planned for dinner. Enter this satisfying, quick, fresh from the garden pasta dish sure to please. It's sooooo GOOD and completely flexible to whatever veggies, herbs or cheese you have on hand!
Note: In this version, I roasted my tomatoes because a.) the ones in the garden aren't ready yet and b.) these little grape ones were nearing their last leg. Drizzle with olive oil and toss with salt and pepper and roast at 400 for about 15 minutes. Delish!
Early Summer Pasta
1 lb. pasta, whatever you have on hand
1 lb. roasted grape tomatoes
6 ozs. fresh mozarella, cubed
bunch of chives, snipped
handful of basil leaves, chiffonaded
freshly grated parmesan or romano to taste
1 cup reserved pasta water
Cook pasta al dente according to package. Drain, reserving 1 cup starchy pasta water. Return pasta to pot.
Throw in roasted tomatoes, chopped herbs and cheeses and mix. Add pasta water to create a bit of a sauce and get the ingredients working together. Place into bowls or plates and top with more grated parmesan or romano.