Summer Pasta

This is Circo's best-seller in the summer, and it's very easy to make. Serve with plenty of Italian bread to mop up the delicious juices.

Plus: Pasta Recipes and Tips

  • Servings: 8
KEY: Summer, Italian, Pasta & Noodles, Basic/Easy, Fast, Vegetarian, Dinner, Lunch

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Ingredients

  • 1 pound fresh mozzarella cheese, cut into small dice
  • 8 medium tomatoes, cut into small dice
  • 4 garlic cloves, finely chopped
  • 1 cup olive oil
  • 1 cup coarsely chopped fresh basil
  • 1 tablespoon plus 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Crushed red pepper
  • 1 1/2 pounds spaghetti or penne rigate

How to make this recipe

  1. In a bowl, toss the mozzarella with the tomatoes, garlic, olive oil, basil and kosher salt. Season generously with black pepper and crushed red pepper. Let stand for 30 minutes.
  2. Meanwhile, bring a stockpot of water to boil. Salt the water and stir in the pasta. Boil, stirring occasionally, until al dente, about 12 minutes; drain well. Return the pasta to the pot, add the sauce and toss very well. Serve hot or at room temperature.
Contributed By Published May 1997

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