Pasta with Fresh Tomatoes, Mozzarella, & Basil

This Vegetarian Pasta Recipe Makes a Quick Meal for Two or More

© Lindsay McSweeney

Aug 25, 2009

Pasta dishes can be very detailed and time consuming (think Pasta Bolognese). But when tomatoes and herbs are at their freshest, the best treatment is to use the pasta as a backdrop to let a few exquisite ingredients shine. This dish brings the classic Italian trio of tomatoes, fresh mozzarella, and basil together for a healthy, vegetarian dish that can be easily cooked in under half an hour. The recipe can be easily adapted for as many servings as desired.

Quality is Essential

Because the ingredients are so limited and this dish is actually assembled rather than cooked, it's essential to buy the freshest tomatoes and herbs, along with the best mozzarella, that can be found. If basil isn’t convenient, thyme can easily be substituted. And if a smoky flavor is preferred (think tomatoes and bacon), use fresh smoked mozzarella instead of plain mozzarella.

A good quality store-bought dressing is acceptable for this recipe; however, a home-made vinaigrette is just as easy and tastes fresher. A quick, all-purpose recipe is included below.

This recipe serves 2 -3; however, it can be easily doubled or tripled.

Quick Pasta with Fresh Tomatoes, Mozzarella, and Basil

Ingredients:

• 2 large tomatoes
• 1/4 cup vinaigrette
• Salt
• 1/2 pound farfalle (or similar pasta)
• 4 ounces fresh mozzarella
• 1/4 cup fresh basil leaves

Directions:

1. Heat a large serving bowl in an oven set at the lowest possible temperature.
2. Core the tomatoes and cut into 1/2 inch pieces.
3. Combine the tomatoes and vinaigrette in a medium bowl, add 1/2 teaspoon salt and set aside.
4. Bring two quarts water to a boil in a large sauce pan. When the water is boiling, add two tablespoons salt and the pasta, stirring to break up any pasta pieces that are stuck together.
5. Dice the mozzarella into 1/2 inch pieces.
6. When the pasta is cooked to the al dente stage (approximately 8 minutes), drain the pasta, and add to the heated serving bowl.
7. Toss together the tomatoes (with all the juice), mozzarella, and basil leaves and serve immediately.

All-Purpose Simple Vinaigrette

Vinaigrette is especially adaptable to personal preference. Try different vinegars, lemon juice, or other fruit juices (grapefruit, orange, etc.). Sherry vinegar works especially well in this recipe; it's a flavorful but still mild vinegar. Balsalmic vinegar adds a sweetness; however, the color can be a bit muddy and off-putting.

Home-made vinaigrette can be stored in the refrigerator almost indefinitely; however, it should be brought out 15 minutes ahead of time to allow the oil to re-liquefy.

Vinaigrette

Ingredients:

• 1/4 cup sherry vinegar
• 3/4 cup extra virgin olive oil
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Dijon mustard
• 3 small sprigs thyme (optional)

Directions:

Put all of the ingredients into a clean pint jar and shake vigorously to combine.

Pasta with Fresh Tomatoes, Mozzarella, and Basil

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