Summer Pasta

This recipe has no proportions- I make it differently every time as I received it by word of mouth nearly 10 years ago. It’s incredibly simple, made from the best summer ingredients and the perfect light pasta for warm summer nights. You can make it cheaply, or you can make it well. I promise that one bite will make you forget that extra $10 you spent on quality products.




-Fresh or organic wheat pasta- I prefer bowtie or tortiglioni, anything medium sized
-Organic or local tomatoes- I prefer medium and cut into fourths
-fresh basil
-fresh mozzarella (if it comes shredded and in a bag, you’re not worthy of this recipe)
-organic EVOO
-sea salt and black pepper, maybe some crushed red pepper

1. Cook the pasta al dente
2. In the meantime, cut the tomatoes and season with s&p, cut mozzarella into small squares, and wash and cut basil into small pieces
3. Drain and dry pasta and pour into serving bowl. Immediately mix mozzarella into the hot pasta and stir. The goal is for the cheese to melt and coat the pasta.
4. Add basil, tomatoes, sea salt, pepper, crushed red pepper and olive oil. Stir.
5. Cover the bowl and place in the sunlight, preferably outside. You want all the ingredients to gel together in the warmth. This is a great dish to make in the afternoon and leave out for a few hours.
6. Serve at room temperature.