Linguine with Fresh Tomatoes

4-6 servings

This is a wonderful dish to serve when local tomatoes and basil are in season. I especially like to do it with a variety of colors, combining red, orange and yellow tomatoes. Cherry tomatoes of various colors also work well.In a glass serving bowl, large enough to accommodate the pasta,  combine:

4 large ripe tomatoes cut into ½ inch cubes (or 1 quart cherry tomatoes)

1 c washed and dried fresh basil leaves, cut into strips

3 cloves garlic, peeled and finely minced

1/4 c olive oil

Let sit at room temperature for at least one and preferably several hours before serving.

OPTIONAL: About half an hour before serving add to the tomato mix:

1 ball fresh mozzarella, torn in small pieces.

Serve at room temperature tossed with:

1 pound* linguine, cooked and drained (do not cool before tossing)

Garnish with:

Parmesan cheese

VARIATIONS:  Use penne, pappardelle (shown in photo at left), spaghetti or other shaped pasta.

August 2013: This is a spectacular dish when made with cherry tomatoes of different colors.  I usually omit the mozzarella (more healthy) and serve over Gemelli (though less healthy than whole wheat pasta).

WINTER VERSION

Sometimes Chris brings us winter tomatoes, and some times winter basil.  When I have basil without tomatoes I make a version of this recipe using just the oil, garlic, and basil.  I top this with Leigh's tomato powder, but were I not fortuate to recieve such I nice gift I could make do with a few chopped sun dired tomatoes.  Often I also add quartered olives and/or capers too.  Garnish with grated Parmesean cheese


**  May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post).

Reviewed 5/30/2017