It’s a great day when I can get dinner on the table with ease, especially when it is a delicious meal that everyone loves. My scrumptious Tomato Basil Pasta with creamy mozzarella cheese is drenched with flavors fresh from the summer garden and it’s table ready by the time you can boil pasta!
Grape tomatoes have a sweet as candy flavor and are the perfect choice for this dish, slicing them in half releases all of the juices for this light pan sauce.
There is no subsitute for the sun drenched flavor of fresh basil, grab some at the market or grow your own. Basil is an easy herb to grow whether you have a full garden or just one pot. When you are ready for Tomato Basil Pasta, you can simply walk out your door and pick what you need.
Tomato Basil Pasta
1 16 ounce package of penne pasta
1 pint grape tomatoes halved
2-3 cloves garlic
½ teaspoon crushed red pepper
One package of fresh basil or 5-6 sprigs from your garden
6 ounces fresh mozzarella cheese cut into cubes
2 tablespoon parmesan cheese
¼ cup olive oil
Cook pasta in salted water to the al dente stage. Heat olive oil and whole garlic cloves in a large skillet for 2-3 minutes. Add crushed red pepper and continue to cook for another minute. Add tomatoes and cook until heated through. Add fresh basil. Remove garlic cloves and add pasta to the pan. Toss pasta to coat with light sauce. Salt to taste. Add fresh mozzarella and allow it to begin to melt before serving with a sprinkling of parmesan cheese. Serves 6