Tomato and Basil Pasta
"Heres a formula for effortless summer food the freshest ingredients plus a cooks restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready."

Recipe by: Martha Stewart Living, August 2010 | Uploaded by: Janinabr

Ready In: 25

Prep Time: 5

Cook Time: 12

Number of Servings: 4

Recipe Yield: 4

Recipe by:
Martha Stewart Living, August 2010 on
Marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

1/4 cup extra-virgin olive oil
3 thinly sliced garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for sprinkling
1 pound cooked and drained short pasta (such as campanelle)
4 medium tomatoes
1 pound burrata or mozzarella cheese
Small basil leaves

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Recipe by:
Martha Stewart Living, August 2010 on marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

1/4 cup extra-virgin olive oil
3 thinly sliced garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for sprinkling
1 pound cooked and drained short pasta (such as campanelle)
4 medium tomatoes
1 pound burrata or mozzarella cheese
Small basil leaves

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