Consider: it's too hot to cook, but you have all of these beautiful tomatoes available in your garden/farmer's market/grocery store and they actually have amazing flavor. This situation will be non-existent by October 1. This should of course be the excuse for a meal, right?
Toss equal parts chopped fresh tomato, chopped fresh mozarella, and short pasta shape. I used oricchiette here, and the cheese is from a container of fresh mozarella pearls. Make sure everything is about the same size.
Chop a generous amount of fresh basil into thin slices (chiffonade) and dress with a couple glugs of olive oil, half that amount of balsamic vinegar, and season with kosher salt and red pepper flakes. Optional stir-ins: crispy bacon, capers. Dinner is served!
PAIRS WITH:
dry rose, dry lambrusco
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