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Saturday, June 08, 2013

Guest Monica Meehan: Tomato Pasta Salad

Seasonal Recipe of the Week
This is one you should only make with great, ripe tomatoes. If you're not growing your own, get some at the Farmer's Market! The amounts in the ingredients list are super vague — just adjust to your taste.

1 pound cut pasta (like ziti or penne)
2 or 3 ripe tomatoes
olive oil, to taste
basil, minced
mozzarella, diced (smoked mozzarella is a nice twist)
salt and pepper to taste

Put salted water for pasta on to boil. While water heats up, cut up tomatoes into bite-size pieces. Put the tomatoes into your serving bowl, and sprinkle with salt. Stir to combine, and let sit until some tomato juice renders. Add pasta to boiling water and cook until it's al dente. While the pasta's cooking, add olive oil, basil and mozzarella to tomatoes. Drain pasta, and add to serving bowl. Adjust salt and pepper to taste. The mozzarella will melt a little from the heat of the pasta. Serve warm or at room temp, if you can wait that long. Yum!

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