Summer Pasta

[Pherr the Dorf]

Damn simple pasta, I serve this on my menu, it requires some items that may not be totally easy to find, but should be able to get these things anywhere.

1 # Penne Pasta
8 tomatoes (organic and heirloom if available, but it has to smell like a tomato) diced
1.5 # FRESH mozzarella (needs to be fresh, the hard item to find but most places you can find this)
1 Bunch basil, picked and choped course (chiffonade if ya know how)
5 oz Extra Virgin Olive Oil (gotta be the good stuff)
Salt and pepper (gonna need more then you think, taste it till it tastes right)

All you do is boil the pasta till it's cooked, while that is going on, put the rest in a bowl including enough S&P to get things going. Then drain the pasta and right away, dump it onto the stuff in the bowl and toss. The mozz will do a halfmelt from the heat from the pasta, and the tomatoes will be warm but still whole chunks. This is wonderful hot weather food, but I have to say again, use more salt then you think, pasta, mozz and tomatoes ALL require salt to bring out the flavor.

[Sirensa]

That sounds pretty tasty =D

I do a recipe similar to this but I toss in some grilled chicken (after marinating it in the Lawry's Lemon Pepper Marinade).

[Syenye Squirrellyelf]

i make this sometimes, but i like to add balsamic vinegar. kind of the pasta version of bruschetta.

[Chidoro]

That does sound pretty good.

We usually do this with 7-thin
-extra virgin olive oil
-1/4 fried eggplant sliced thin (no bread crumbs)
-2 stemmed tomatoes diced
-Grated Locatelli, Lots of Locatelli

[Drolgin Steingrinder]

You can substitute the mozzarella with goat's cheese for a more salty approach - I love it! Of course, I could probably live on a diet of sage, goat's cheese, merian and crackers.