Simple, delicious pasta heaven
This is a dish that I have loved for a long time. Simple, delicious, Italian wonderfulness… and easy to make, too. It’s so simple that I think I can manage to write down a relatively accurate recipe for you. (One of these days I will learn to measure, really I will.)
As with all fine Italian dishes, this one relies on the quality of its ingredients, so use the best you can find (and afford). I cannot be held responsible for the results if you insist on using cheap olive oil or that rubbery crap that passes for mozzarella in most US grocery stores. It’s worth the effort to find the good stuff, I promise!
Macaroni with mozzarella, tomatoes, and basil
(makes 2 very generous portions)
250 g (1/2 lb) uncooked pasta (here I’ve used whole-wheat macaroni, but other similar-sized pastas, such as bowtie, work well too)
1 small-fist-sized ball of fresh mozzarella (the kind that comes packed in water), diced in 1/2-inch pieces
2 cups of 1/2-inch diced fresh tomatoes (use the most flavorful, in-season tomatoes you can find)
1-2 cloves garlic, finely minced or pressed though a garlic press
1 bunch (at least 1/4 cup) fresh basil, chopped
2 tablespoons high-quality olive oil
salt and fresh ground pepper to taste
Cook the pasta until it is al dente; drain well. In a large bowl (or back in the past pot, if you want to keep from dirtying an extra dish) toss the pasta with all the other ingredients until evenly distributed. Serve immediately. Top with freshly-grated parmesan, if you’re so inclined.
Simple is best!
Thanks for sharing the recipe.
Sounds wonderful! I’ve printed it out and added to my recipe notebook to try. I’m not veggie (although I was for a couple of years), but my husband and I are looking to reduce the amount of meat in our diets so I am eager to find simple and healthy recipes without meat that my picky husband won’t find too “weird.”