This is one of my all time favorite summer meals – I can’t believe I haven’t blogged about it yet. I’m not one to typically have lots of repeats for dinner. Eric and I both like variety and it’s fun for me to try new things, but I make this probably twice a month during peak tomato season. It’s so easy and so full of fabulous fresh flavors. I am literally counting the days till I can use my very own fresh garden tomatoes. We’re almost there!
I like to eat meatless once in a while and this recipe is a great way to do that. Costco has the best price hands down on fresh mozzarella. I grab a package every time I’m there to have on hand for this recipe and making pizza.
If this dish alone doesn’t fill you up, enjoy it with a green salad and garlic bread on the side. Or, plan something delicious for dessert, like this dark chocolate gelato I just wrote about on Craft.
Pasta with Fresh Basil, Tomatoes, and Mozzarella
adapted from my MOMS Club Cookbook
1 Tbs olive oil
1 yellow onion, diced
3 cloves fresh garlic, minced
7-8 Roma tomatoes, roughly chopped
1 Tbs balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
large handful of fresh basil, sliced thin
1 c fresh mozzarella, cubed
1 lb. your choice pasta, cooked aldente
Saute onions in olive oil until golden and tender, about 6 minutes. Add garlic and saute 1 minute more. Deglaze pan with balsamic vinegar. Add tomatoes, sauteing for 3 minutes. Season with salt and pepper. Turn heat to low. Toss tomatoes with basil and and pasta. Stir for 1-2 minutes so the juices can coat the pasta. Turn the heat off and stir in the mozzarella. You want to warm the mozzarella, not melt it. Serve immediately.
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