This celebration of tomatoes is a nearly no-cook pasta dish, perfect for summer evenings when it’s too hot to linger at the stove. Reserve this delicious pasta for when tomatoes are juicy and at their peak.
Fresh Tomato and Basil Pasta
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 2 Tbs. balsamic vinegar
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper
- 3 lb. (1.5 kg) ripe heirloom tomatoes, cored
- 12 oz. (375 g) whole-wheat penne
- 8 oz. (250 g) mozzarella bocconcini, halved
- 1 cup (1 oz./30 g) packed fresh basil leaves, torn into pieces
- 1/4 cup (1 oz./30 g) freshly grated Parmesan cheese
- Red pepper flakes (optional)
1. Bring a large pot of lightly salted water to a boil over high heat.
2. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, garlic, salt and black pepper.
3. Cut the tomatoes in half horizontally and gently squeeze out the seeds and discard, using your fingertips to scoop them out if necessary. Chop the tomatoes into bite-sized chunks. Add to the bowl and stir gently to coat. Set aside.
4. Add the pasta to the boiling water and cook until al dente, about 9 minutes, or according to the package directions. Drain well.
5. Add the warm pasta to the bowl with the tomato mixture and stir gently to coat well. Add the bocconcini and basil and mix gently to distribute evenly and help the cheese to melt. Serve immediately, passing the Parmesan and red pepper flakes, if using, at the table. Serves 6.
Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira.