Lynne’s Famous Summer Pasta
IYKYK! This is my moms famous pasta. She has been making this for YEARS and our family and friends love it. Everyone looks forward to summer because it's best with fresh jersey tomatoes and fresh basil. We think the mozzarella makes a difference, so get it fresh! The most important part of this recipe is truly the method in which it is made. It's also all about flavor, so we did our best to write down a recipe but you can adjust as you go! I left some helpful notes at the bottom.
My mom agreed to let me share this! We would be SO thrilled to hear if you make it. We hope you love it and enjoy it just as much as we do!
PREP TIME
2 hours
COOK TIME
25 minutes
INGREDIENTS
7
Serves: 8
Ingredients
- 16 oz16 oz16 oz Penne Pasta
- 6 whole6 whole6 whole Tomato, large
- 1 lb1 lb1 lb Mozzarella, fresh from The Fresh Grocer
- 6 cloves6 cloves6 cloves Garlic, grated
- 4 sprigs4 sprigs4 sprigs Basil, Fresh, or 1 cup basil leaves, torn up
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Maldon Sea Salt Flakes, more to taste as you go
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut tomatoes into 1in chunks, making sure to remove ribs, and place in a large bowl.
- Cut mozzarella into 1/2in cubes. You can watch how small we cut them on my IG. Place in bowl.
- Break apart basil leaves with your hands. Add to the bowl.
- Grate your garlic and add it to the bowl.
- Add your olive oil and sea salt flakes.
- Give everything a good toss.
- Let your tomato and mozzarella mixture sit for a couple hours, stirring occasionally. This will allow the tomato juices to come out and this will make your "sauce." Feel free to taste along the way and add more salt as you see fit!
- Once you've let your tomatoes sit and they are juicy, you can prepare your pasta according to package instructions.
- Once finished, reserve 1c pasta water.
- Drain and rinse pasta and add to your tomato and mozzarella mixture.
- Toss very well to combine. This is where your mozzarella will very slightly melt. You want this!
- Feel free to adjust any salt or flavors here.
- Serve warm and enjoy!
Notes
You want your tomatoes to be ripe. If you can't buy them ripe, let them sit on the counter for a day or two. Juicy tomatoes are key. There is no traditional sauce in this recipe, but the tomato juices make it. We don't measure salt in this recipe because we go by flavor. That's why it was a hard one to share - it just tastes like summer pasta when it's done and I know that is unhelpful. Taste as you go and if you think it needs more salt, feel free to add a pinch here and there! Fresh mozzarella is KEY! We get ours from Fresh Grocer in North Haledon, NJ. If you buy it warm, that's best. Use it that day!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Nut Free Other Pescetarian Sauces & Dressings Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 423 |
| Fat: | 20 g |
| Carbohydrates: | 45 g |
| Protein: | 17 g |
| Cholesterol: | 40 g |
| Sodium: | 980 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.