- 3 large (3″ diameter) ripe tomatoes
- about 12-15 leaves of fresh basil
- 1 large clove of garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- lots of fresh black pepper
- 1/2 pound mozzarella cheese, in small cubes
- 1/2 pound (or more) spaghetti, linguine, rotini or whatever
- Cut the tomatoes into 1-inch chunks.
- Using a sharp heavy knife or cleaver, mince the fresh basil leaves.
- Combine all ingredients in a bowl, and let it stand at room temperature for about 1 hour before cooking the pasta.
- Cook pasta in plenty of boiling water until al dente. Drain, transfer to a serving bowl, and immediately add the room temperature sauce.
- Toss briefly and serve promptly.
- She says for 1/2 lb. of pasta for 3-4 servings. Your mileage may vary.
- A primary reason Steve and Nancy have a garden. Mmmmm.
- See how much we’ve used that page of the cookbook (it also has our favorite pepper sauce recipe)
The Enchanted Broccoli Forest, page 163.
(4.00 out of 5)