I had a lovely dinner at my friend Allegra's the other night. She simply "whipped together" a few heirloom tomatoes, some seasonings, fresh herbs, olive oil and some fresh mozzarella. This couldn't be easier to make. My version is best when made several hours in advance. It's fine to make in the morning to serve for lunch or dinner. The longer the tomatoes marinate in the seasoned olive oil mixture, the more flavor they will absorb. This recipe can be done with any tomato, but heirlooms really are spectacular!
Ingredients:
Heirloom and all varieties of tomatoes - gauge about 1 per person
1 heaping handful of fresh basil leaves, Julienned
2 - 4 cloves of garlic, finely chopped (depending on your taste)
1 heaping handful of fresh basil leaves, Julienned
2 - 4 cloves of garlic, finely chopped (depending on your taste)
Olive Oil, approx 1/4 cup, plus more to drizzle
Any good seasoned salt such as Lawry's or Jane's Crazy Mixed up salt, 2 -4 good shakes
Freshly ground pepper, to taste
1 or 2 good shakes of crushed red pepper flakes
1 ball of fresh mozzarella cut into bite sized pieces
Freshly ground pepper, to taste
1 or 2 good shakes of crushed red pepper flakes
1 ball of fresh mozzarella cut into bite sized pieces
Freshly shaved or shredded Parmesan cheese, for serving if desired
Directions:
Chop tomatoes into bite sized pieces and place in a large sized bowl.
Add garlic and basil to the tomatoes.
Add mozzarella.
Add mozzarella.
Mix well, slowly pour in olive oil, and seasonings. Set aside to marinate for at least 2 hours.
Just prior to serving cook your pasta per directions on package. Drain and rinse under cool water to bring to room temperature. Drain pasta of all excess water.
Add pasta to tomato mixture, mix well and taste... adjust seasonings as desired
Don't worry about it being too "soupy" the Parmesan, if used, will absorb some of the moisture or serve with a nice crusty baguette and use the bread to sop up all the good stuff!