Smoked mozzarella, sweet tomatoes, artisanal pasta and fresh basil all unite to create this summer classic. I'm hopeful this will become a once a week mainstay during the warm months. With the
addition of just a few ingredients, this dish comes together so easily.
A variety of tomatoes, will make this dish sing! I prefer the smoked mozzarella because it's not watery. Once the tomatoes are seasoned they will create their own sauce with good olive oil, and minced garlic or shallot. Optional ingredients I sometimes add are chopped olives and capers, grated lemon zest.
Ingredients: for 4 servings
3 medium to large homegrown or local tomatoes, cut into bite-size pieces
A variety of smaller baby tomatoes, halved
1/4 cup of very good quality extra virgin olive oil
ample amount of fresh basil, washed and torn
8 oz of diced smoked mozzarella
10-12 oz of artisanal pasta with a moderate shape ( I prefer fusilli for this dish)
2 teaspoons of red wine vinegar
1 teaspoon of balsamic
drizzle of honey to taste
1 or 2 garlic or shallot, minced (can be soaked for 5 min. to soften the flavor)
nice hearty sprinkling of herb sea salt or good quality salt
hearty dose of black pepper
a small dose of crushed red pepper or Aleppo flakes
nice quality grated Parmesan or Pecorino cheese
Optional: grated zest of a lemon; 1 tbsp of rinsed and chopped capers; 10-12 olives, chopped, balsamic drizzle
Directions:
Mix all ingredients together except the pasta. Let sit for 30-90 min, stirring gently every 15-20 min.
Prepare a good size pot to boil your pasta. Add two rounded tablespoons of salt. When water is ready, boil pasta till it reaches al dente.
Drain pasta and add to tomato mixture.
Taste and adjust seasonings. Let sit for five minutes. Toss and taste again.
Plate and sprinkle with extra grated cheese and/ or balsamic drizzle.
