Summer Pasta

Summer means tomato season and this wonderful summer pasta dish takes full advantage of your tomato harvest.

Summer Pasta by FamilySpice.com

Summer is just around the corner, officially two weeks away. But, you can already see the summer fruits and vegetables at your local grocery store. My garden is slowly progressing. My kids have occupied a lot of free time, so it got a little neglected. I’m hoping that my crop of carrots, beans turnips and tomatoes will still prove to be fruitful. Otherwise, there’s always next year!

But, if you are a more successful gardener than I am, then you probably have a nice harvest of summer tomatoes budding in your garden. I honestly can not eat tomatoes that are available 9 months of the year. The flavor is missing in mass-marketed tomatoes. Summer tomatoes are of a special breed. That special sweetness that can only be tasted a few months out of the year. And if you are blessed to find these tomatoes, they are best eaten raw.

This is why I love this pasta dish: Summer Pasta. The name says it all! I try to limit my pasta intake, but I truly can not resist this dish. Fresh pasta tossed with summer tomatoes, tons of olives, fresh mozzarella, fresh basil, olive oil, lemon juice, lemon zest and parmesan cheese.

Simplicity is delicious.

I’ve made this vegetarian style, as a side-dish to balsamic chicken or I even toss in some shrimp or chunks of chicken breast. The flavors are irresistible!

Summer Pasta

Summer means tomato season and this wonderful pasta dish takes full advantage of your tomato harvest. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 5 qt water
  • 2 1/4 tsp salt
  • 1 lb fettuccini
  • 2 lb baby heirloom tomatoes
  • 1/2 lb mozzarella cheese, fresh and chopped
  • 1 cup kalamata olives, pitted
  • 1/2 cup basil, fresh, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 3 TBS lemon juice
  • 1 tsp lemon zest
  • 1/8 tsp black pepper, ground
  • 1/4 cup Parmesan cheese, grated or sliced thinly

Directions:

  1. In a large 8-quart pot bring to boil:
    • 5 qt water
    • 2 tsp salt
  2. Add to boiling water:
    • 1 lb fettuccini
  3. Cook per package directions until al dente, about 10 minutes.
  4. While fettuccini is cooking, toss gently in a large bowl:
    • 2 lb baby heirloom tomatoes
    • 1/2 lb mozzarella cheese , fresh and chopped
    • 1 cup kalamata olives , pitted
    • 1/2 cup basil, fresh , thinly sliced
  5. When pasta is done cooking, drain in a colander and combine with the tomato mixture.
  6. In a small bowl whisk together:
    • 1/3 cup extra virgin olive oil
    • 3 TBS lemon juice
    • 1 tsp lemon zest
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  7. Pour dressing over pasta and toss everything to combine.
  8. Sprinkle over the top or serve on the side with:
    • 1/4 cup Parmesan cheese , grated or sliced thinly
  9. Serve warm or at room temperature.

Notes:

Serving Suggestions: Also great with spaghetti or linguine. If using larger tomatoes, cut to bite-size. You can also substitute olives for artichoke hearts and/or capers. Can be served vegetarian style or toss in slices of cooked chicken or shrimp.

Prep Time:

Yield: Serves 6

Cook Time:

Summer Pasta by FamilySpice.com

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