From margherita pizza, to caprese salad and bruschetta–tomato, basil, & mozzarella is a flavor trio that can’t be beat. And with tomatoes being at their best right now, it is the perfect time to whip up a recipe of my own with them.
Essentially, you could use these ingredients to make this recipe two ways. You could go the non-cooking route by chopping up the tomato, basil, and mozzarella and tossing it with angel hair pasta and a little butter and olive oil. Or you could follow this recipe and cook it on low and slow on the stove. Either way–it will taste good. Trust me.
Tomato and Basil Pasta
- Tomatoes (Any kind will work, but grape tomatoes are my favorite in this)
- Mozzarella (shredded, chopped, however you like it)
- Olive oil
- Angel hair pasta
- Reserved pasta water (about a cup or so)
- Parmesan cheese
- Onion, diced
- White wine
Note: I didn’t say how much of each because I didn’t measure, so just go with however much you think is appropriate for however many people you are serving.
1. Boil water for pasta.
2. Wash tomatoes and slice in half. Dice onion and chop basil.
2. Toss tomato, onion, and basil together in a bowl with olive oil, season with S&P. Cover and set aside (not in the fridge, never put tomatoes in the fridge!). I like to do this earlier in the day and let it sit so the flavors can meld, but if you don’t have the time to do this–it’s not a completely necessary step.
3. Put the mixture in a pan over medium-low heat and let cook down for about a half hour.
4. Add wine and pasta water to make the tomato mixture more of a sauce. Turn up the heat and bring to a simmer to cook out the alcohol. Stir in mozzarella and parmesan.
5. Serve with roasted shrimp.
- 1 lb. shrimp
- Olive oil
1. Toss shrimp in S&P and olive oil. Put on pan and roast in oven at 400 degrees for 10 minutes.