"Fresh from the Garden" Heirloom Tomato and Basil Pasta

July 26, 2010
0 Ratings
  • Serves one
Author Notes

A quick and easy way to enjoy fresh from the garden tomatoes, this pasta dish only requires cooking the pasta. Everything else is cold, making this dish super simple. A great lunch or dinner dish for one. Feel free to adjust the quantities of the ingredients to your liking. Enjoy! —hairnet

What You'll Need
  • 1 large Heirloom Tomato, any variety, cut into 1-inch chunks
  • 1 medium ball of fresh mozzarella, cut into 1-inch chunks
  • 1 clove fresh garlic, minced
  • 3 leaves, fresh basil, torn or chopped into small shreds
  • 2 cups hot, cooked fusilli pasta, fresh out of the pot
  • 1 teaspoon extremely good extra-virgin olive oil, fruity is best
  • Fresh ground black pepper
  • Sea salt
  1. Toss all ingredients together in a large bowl. Mozzarella will soften and get gooey and delicious. Grind fresh pepper and sprinkle sea salt on to taste. Sit outside in the garden and enjoy.

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