After I shared some of our favorite simple summer supper recipes with you, I realized I forgot to include this wonderful summer pasta dish, which we enjoy every year–especially once our garden tomatoes start ripening!
One of our all-time favorites, this simple pasta dish calls for fresh tomatoes, garlic, basil, shaved Parmesan cheese, and olive oil. Served with grilled chicken breasts, a salad, and perhaps a loaf of crusty bread, what could be better on a warm summer evening?
P.S. This summer pasta would be a great dish to serve for your Fourth of July get-together!
Fresh Summer Pasta with Basil, Tomato, and Shaved Parmesan
12 ounces dried penne (or other) pasta
1 1/2 pounds ripe tomatoes
1/4 cup chopped fresh basil leaves
3/4 cup shaved parmesan cheese (I buy pre-shaved to save time)–feta or Manchego cheeses also work well in this dish
1-2 cloves garlic, minced
3-4 tablespoons extra virgin olive oil
Salt and pepper to taste (I use 1 tsp. salt and 1/2 tsp. pepper)
1. In a 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook according to package instructions until tender, stirring occasionally. Drain.
2. Meanwhile, core, seed, and chop tomatoes (I use one of these to make this job easy). In a large bowl, mix tomatoes, basil, 1/2 cup cheese, garlic, olive oil, and salt and pepper. Add hot cooked pasta and mix well. Sprinkle with remaining 1/4 cup cheese and enjoy! (Top with crushed red pepper, if desired.)
Note: If you prefer to eat this dish chilled, simply place it in the refrigerator for a couple of hours before serving.
Enjoy! xo jane