Braden Family Cookbook

Chuck Braden

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SUMMER PASTA        

8 servings 

1 pound fresh mozzarella cheese, cut into small dice
8 medium tomatoes, peeled, seeded and cut into small dice, use quality tomatoes
4 cloves garlic, finely chopped
1 cup olive oil
1 cup coarsely chopped fresh basil
1 TBSP. + 1 TSP.. Kosher salt
Freshly ground black pepper
Crushed red pepper
1 pounds spaghetti or penne rigate ( I prefer the penne as it tosses better with the sauce & is easier to serve)

In a bowl, toss the mozzarella with the tomatoes, garlic, salt, olive oil, basil and kosher salt.  Season generously with fresh ground black pepper and the crushed red pepper.  Let stand for 30 minutes.

Meanwhile, bring a big stockpot of water to a boil.  Add salt and then the pasta.  Boil, stirring occasionally, until al dente, about 12 minutes (check cooking time on the pasta package).  Drain well.  Return the pasta to the pot adding the sauce.  Stir well.  Serve hot or at room temperature.

Simple but really good.  Chianti or similar red wine is good. Crusty bread to sop up the great sauce.