The Perfect End of Summer Pasta
Nothing shows off the juicy decadence of summer like fresh fruits and vegetables. At this time of year, I tend to cook much more simply, to enjoy the bright flavors of the produce that abounds. This pasta is fast, easy, and gives you all the flavors of a caprese salad. Perfect hot or cold.
Burst Cherry Tomato Pasta with Summer Vegetables
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1/3 cup extra-virgin olive oil
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7 garlic cloves, smashed
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2- 2/12 pounds cherry tomatoes (about 4 pints)
- 1 large zucchini or yellow squash, cut into pieces more or less the size of your tomatoes
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¾ tsp. crushed red pepper flakes
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1 cup basil leaves, torn
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1½ tsp. kosher salt, or to taste
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12 oz. cellantani tube pasta
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1 large ball of fresh mozzarella, chopped (or mozzarella pearls)
I use a glass 9″x13″ dish for this, tossing the tomatoes, the squash, and any other vegetables you want to use (adjust oil accordingly so everything is coated. Salt and pepper to taste.
Place in a 450 degree oven for 20-25 minutes, or until tomatoes burst and other vegetables are started to soften and brown around the edges a bit.
Put your pasta on, and when finished, drain and reserve 3/4 cup of the pasta water. Once the tomatoes/vegetables are done, pour into the pan with the pasta and stir to combine, adding pasta water until the sauce is the consistency you like.
Add in basil and the fresh mozzarella while hot and stir to combine. Enjoy!
This is also great cold and as a meatless main or a side to just about any protein.