summertime pasta

Ingredients:

½ pound penne, fusilli or succhietto pasta

8 ounces fresh mozzarella, drained and diced

2 Tbsp olive oil

3 large ripe tomatoes

¼ tsp salt

freshly ground pepper

½ cup slivered fresh basil

Directions:

Prepare a large bowl of ice water, set aside.

Bring a large pot of water to a boil.

On the bottom of each tomato make an x with a sharp knife. Drop each tomato into the boiling water for 20-30 seconds. Remove with a slotted spoon and place in the ice water. Remove and peel the skin off of the tomatoes. Coarsely chop the tomatoes and set aside.

Bring the water in the pot back to a boil. Add a big pinch of salt. Cook the pasta according to the package, drain, reserving ¼ cup cooking liquid.

In a large bowl toss the hot pasta, olive oil, diced mozzarella, chopped tomatoes, salt, freshly ground pepper and slivered basil. Add a tablespoon of hot cooking liquid at a time if the pasta looks a bit dry.

(Note: the tomatoes can be peeled and chopped earlier in the day, cover and refrigerate. The mozzarella can be diced earlier in the day, cover and refrigerate. Bring both to room temperature before tossing. Sliver the basil right before tossing so that it doesn’t turn brown.)

Serves 4-6 as a side