Thursday, August 2, 2012

Tomatoey Goodness

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One of my favorite things about the summer are fresh tomatoes. Right now I am fortunate to have an overabundance of free tomatoes at my disposal, so I have been on the hunt for new ways to incorporate them into meals. This recipe is fresh, light and a perfect way to enjoy the deliciousness of this summer's tomatoes.

Fresh Tomato Basil Pasta

- 12 oz. spaghetti
- 4 large tomatoes, cut into thick slices
- 1/4 cup olive oil
- salt and pepper
- 8 oz mozzarella
- 1/4 cup grated parmesan
- 2 crushed cloves of garlic
- balsamic vinegar (to taste)
- 3/4 cup fresh basil leaves (torn or rough chopped)

1. Heat broiler.  Cook the pasts according to package directions; drain and return to pot.
2. Meanwhile, arrange sliced tomatoes on a lightly oiled baking sheet.  Season with salt and pepper, sprinkle the slices with mozzarella and parmesan.  Broil until the cheese is bubbly and golden (3-5 min).
3. In a small saucepan, heat the oil with the garlic over medium heat (1-2 min)
4. Toss the pasta with the garlic oil and serve topped with fresh basil and tomatoes.

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