Farm Fresh Tomato Pasta


4 pints cherry tomatoes, halved. I like to use multi colored cherry tomatoes
1/2 cup olive oil
4 cloves minced garlic
18 large basil leaves, sliced thin
1 tablespoon capers
1/2 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh linguine
4 ounces fresh Mozzarella, cut into cubers
1/2 cup fresh grated Parmesan cheese


Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, capers, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Before serving heat a large pot of water with 1 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package. Drain the pasta well, toss with fresh mozzarella then add the cherry tomatoes, tossing again. Serve with fresh grated Parmesan cheese. Four servings



Popular posts from this blog

Pasta with Italian Tuna

Tuscan Chicken Wings

Olive Tapenade Brie in Puff Pastry