Jewelers Suite JHJ Magazine

My Summer Pasta Recipe

written by Todd English


(3) pints cherry tomatoes halved 

(4) large gloves garlic,  peeled and crushed

Plenty of fresh basil 

Salt and black pepper 

Olive oil for cooking

(1) large ball, fresh mozzarella, cut up into small cubes

1 lb. Pasta of your choice 

Extra virgin olive oil (to finish the dish before serving)

Cooking info:

Heat large saute pan on medium low flame,  add a generous portion on olive oil and the crushed garlic. Stir the garlic around for 2 minutes to flavor the oil and remove and save. Add all the halved cherry tomatoes, generously salt and black pepper, cover and stir a few times.

Chop up the garlic small, add back to the sauce, with a handful of chopped basil. Stir, lower to a simmer and keep covered.

Add pasta to your boiling salted water and cook as per package directions for time. ( don’t over cook your pasta,  al dente is best)

Once cooked, add 2 ladles of the pasta water to the sauce and then drain pasta and add to the sauce. Stir/mix well, add all the fresh mozzarella cheese, remove from the heat, mix in the cheese well, add a drizzle of extra virgin olive oil,  some additional basil and serve. 

This is even great at room temperature…