Some summer days just beg for easy cooking, and this past week was full of them! Sometimes serendipity intervenes and provides you with what you need. At a race I ran last week, one of the vendors was giving away yellow tomatoes. Tomatoes!!! So we came home loaded down with little packages of delicious tomatoes, just in time to make a dish that is summer simplicity at its best.
Italian cooking makes the best use of simple, ripe, seasonal foods and this dish is one of my favorite ways to get our pre-run carbs without turning the kitchen into a sauna. The sauce is a raw tomato sauce that is flavorful and satisfying without being heavy. Tossed with hot pasta, it fills your kitchen with the amazing aroma of basil and garlic. Try this with your best, ripe summer tomatoes! This recipe is based on one from Giada deLaurentis and is a favorite summer staple.
Pasta alla Ceccha (serves 4)
- 1 lb pasta
- 2 pints cherry tomatoes or the equivalent in ripe, regular tomatoes
- 3 green oinions, white parts and a little of the green
- 2 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 ounce parmesan cheese
- A generous handful of fresh basil leaves
- Salt and ground pepper to taste
- 6 ounces fresh mozzarella, cut into 1″ pieces
- Cook pasta according to package directions to al dente.
- In a food processor, combine all remaining ingredients except mozzarella.
- Pulse until all is combined but still chunky. Don’t puree ( although if you do, it’s not the end of the world).
- Toss the sauce with the hot cooked pasta.
- Add the fresh mozzarella and serve immediately.
See? Easy peasy! Enjoy!