Last gasp of summer

Summer seems to go faster as it goes.  All of a sudden, the tomato plants are looking spent and they are giving up the last of their fruit.  It’s cold in the mornings and the basil is looking used up.  This pasta dish is one of my favorites but it needs fresh summer tomatoes, not the mushy flavorless tomatoes you get in winter.  I used a mix of smaller tomatoes from our garden and managed to salvage a little bit of basil.  We won’t have this again until next summer!

Fresh summer pasta

  • pasta of your choice (I used a beautiful pasta that a friend brought us as a hostess gift –  torcetti)
  • 2 TB olive oil
  • 1 Tomato, cored and chopped (or several smaller tomatoes, chopped)
  • 2 TB fresh basil, roughly chopped
  • 2 oz fresh mozzarella, chopped
  • ground pepper
  • 1 oz grated Parmesan cheese

Cook pasta according to package directions.  Meanwhile, in a large bowl, mix olive oil, pepper, tomato, basil and mozzarella.  Drain pasta and add to mixture.  Top with Parmesan and serve.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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