I'm back. It's not that I haven't been cooking, but I have been so crazy that I haven't had time to write about it. So today, I am trying to get back on the horse. Last night, I made this very fast summer pasta. It is pretty easy to make something delicious in ten minutes when you have the freshest tomatoes and basil possible at your disposal. I hit the Berkeley farmer's market on Thursday and came home with the tiniest cherry tomatoes in all colors and they made this super quick and easy pasta that everyone loved.
10 Minute Summer Pasta
Timing -10 minutes (plus the time to boil the water)
Ingredients
1 lb penne pasta
2 T extra virgin olive oil
2 large shallot, sliced thinly
3 cloves garlic, minced
2 cups cherry tomatoes, halved
30 leaves basil, torn
1 small container drained bocconcini (small fresh mozzarella), cut in half if they are large
Parmesan cheese
How to Make
Cook pasta according to package directions, reserving about one cup of pasta water before draining. While pasta cooks, make the sauce.
Heat oil over medium-high heat. Add shallots and saute about 2 minutes and then add garlic and cook for about thirty seconds. Toss in tomatoes and basil for about one minute. Add the cooked pasta and toss with the reserved pasta water over low heat until the pasta is coated. Turn off the heat and add the mozzarella. Toss and serve with Parmesan cheese
Serves 6
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