Make-Ahead Fresh Tomato Basil Tossed Pasta Dinner
July 8, 2012 · Print This Article
8 plum (Roma) tomatoes, cleaned and diced
2 garlic cloves, minced
1/2 cup fresh basil, chopped
1/2 cup olive oil
1 tsp kosher salt
1/4 tsp black pepper
dash red pepper flakes
1 (16 oz) box penne (or pasta of your choice)
1 cup fresh mozzarella, diced
In a glass bowl put the diced tomatoes, garlic, basil, olive oil, salt, pepper, and red pepper flakes and stir to combine. Cover with plastic food wrap and let sit at room temperature so flavors combine. This should be done ahead of time and sit out for at least 1 hour, but can be all day or even overnight. The idea is to make the tomato-basil sauce ahead so all you have to do at dinnertime is cook the pasta.
When ready to prepare: Cook pasta in large pot of boiling, salted water, until just al dente. Drain very well, and return to pot.
Immediately (while pasta is hot) add the tomato-basil sauce to the pasta, add the mozzarella, and toss all together until combined.
Turn out into a large pasta serving bowl and serve warm with crusty bread alongside.
Will serve 4 to 6 people, but you can add a salad to round out the meal and serve more people.