There is nothing like the perfume of fresh basil growing in your garden or on your grocer’s shelf to announce the arrival of summer! The large smooth leaves that burst with fragrance when picked send the senses into excitement. The time of year for kicking back is here. This recipe will fill your palate with all the taste of summer. As a bonus, serve it chilled or room temperature the next day as part of a summer buffet or light lunch!
|Prep Time: 15 minutes|
|Cook Time: 15 minutes|
|Level: Novice to Expert|
|extra virgin olive oil||1/4 cup|
|garlic||6 cloves, fine chop|
|fresh basil||10-12 large leaves, thin sliced|
|fresh Italian parsley||3/4 cup chopped|
|fresh pear tomatoes||2 small baskets (about 40 tomatoes)|
|fresh buffalo mozzarella||3/4 cup chopped (lima bean size)|
|grated reggiano parmesan||3/4 cup|
|fresh rigatoni||3 cups|
Use a pot large enough for 3 cups of pasta. When water begins to boil, add a bit of olive oil and then the pasta. Cook for about 6 minutes or until al dente. Toss in extra virgin olive oil just enough to coat each noodle so it does not stick. Optional, season with course salt to taste. Cover and set aside off the heat.
Begin making the sauce as your water is heating up. Place 1/4 cup extra virgin olive oil and garlic in a sauté pan over med/low heat, simmer garlic in olive oil for 10 minutes being careful not to brown.
Chop tomatoes in half and add to garlic. Season with salt. Simmer low for about 15 minutes. Make sure not to cook too hot otherwise the tomatoes will become mushy. The tomatoes will soften but still hold most of their shape. Add basil and parsley and let simmer for about 5 minutes. Add both cheeses and stir. Add pasta and mix well. Season with salt and pepper and serve with a bit of extra cheese for garnish and coarse black pepper.