Sensational Summer Pasta Recipe

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Sensational Summer Pasta

Lisa Cancilla


This recipe will need to be planned in advance but it is well worth the time. Use your fresh summer basil and tomatoes, either from the farmers market or straight out of your garden.

★★★★★ 1 vote


1 large
clove fresh garlic, finely chopped
3 Tbsp
olive oil
pine nuts (a good handful)
ripe plum tomatoes (large), diced
1/2 c
finely shredded fresh basil
black olives, rinsed, drained & quartered (could use kalamata olives)
4 oz
fresh mozzarella, diced (same size as tomatoes)
1/8 tsp
kosher salt
1/4 tsp
garlic powder
1/4 tsp
freshly cracked black pepper
6 tsp
olive oil
3 tsp
balsamic vinegar
1 lb
pasta of choice
parmigiano-reggiano, grated


14 to 5 hours (minimum) before serving:
Place the 3 TBS. olive oil in a small fry pan (the oil should cover the bottom). Dice the large clove of garlic and spread it evenly in the oil. Let this sit until later, so the garlic infuses the oil.
2In a glass bowl you can cover with plastic wrap, combine the tomatoes, basil, olives, mozzarella, salt, pepper, garlic powder, 6 tsp. olive oil and 3 tsp.
balsamic. Stir gently and cover. Leave on the counter at room temp so the flavors meld. Occasionally, give the mixture a gentle stir.
3When you are ready to eat, cook the pasta according to package directions. Heat the garlic infused olive oil in the saucepan, and when the garlic begins to get golden, add the pine nuts & cook until lightly browned.
4Drain pasta & put in a large serving pasta bowl. Add the room temp. Tomato mixture, and drizzle the hot oil mixture on top. Toss. Serve, and pass the
Parmigiano Reggiano!
5Change it up with a little hot pepper flakes in the hot oil, or sauté some baby Bella mushrooms with garlic and oil as the final drizzle. You can even add grilled steak, chicken or shrimp to this dish.

About this Recipe

Course/Dish: Pasta Sides
Regional Style: Italian
Dietary Needs: Vegetarian