summer pasta

This is a favorite in our household! It's perfect for summer when you're looking for a light meal on those hot days, and when the tomatoes are in season. Take this recipe and make it your own- if you want more basil, add more! If you want more tomatoes, add more! This can be served hot as a main meal or cold as a side salad.

Recipe::

1 serving of pasta

~6-10 cherry or grape tomatoes

~6-10 small mozzarella balls

3-4 medium-sized fresh basil leaves

2-4 TB extra virgin olive oil

a few dashes of Adobo (optional)

Instructions::

Boil the pasta as indicated on packaging. I like to add some Adobo to the water to add a little extra flavor. While the pasta is boiling, cut the tomatoes and mozzarella into halves and mince the basil leaves. Drain the pasta and combine all the ingredients in a bowl and mix. I usually put everything back in the pot that the pasta cooked in- it softens the mozzarella really nicely. Serve and enjoy!

Notes::

- the pasta shown above is gluten-free trumpets from our local farmer's market, but feel free to pick any shape you wish!

- this is for a single serving- double, triple, quadruple, etc as needed!

- you can substitute 1 medium tomato (diced) for the cherry tomatoes

- you can also substitute 3/4 cup mozzarella (cubed) if you prefer buying the larger mozzarella balls, which I usually do as it's more economical

- although I prefer fresh basil leaves, you could substitute dried crushed basil- start at 1/8 tsp increase the amount to your taste preferences

Basil and Ripe Tomato Bruschetta

Makes 4 servings

1 lb. ripe tomatoes
4 oz. (about 1 cup) diced reduced-fat mozzarella cheese
2 TB chopped fresh basil plus 2 TB
2 TB extra-virgin olive oil
1 TB balsamic vinegar
1/4 teas. dried hot red pepper flakes
2 garlic cloves, peeled
8 slices Braided Semolina Bread or seeded Italian Bread
8 basil leaves

1.  Submerge the tomatoes in a pot of boiling water for about 30 seconds to loosen the skins.  Remove the tomatoes from the water and use your fingers and a small knife to slip off the skins.  Cut the tomatoes in half crosswise and gently squeeze to remove the seeds.  Dice the tomatoes and place them in a mixing bowl.  Stir in the cheese, 2 TB chopped basil, oil vinegar, and pepper flakes.  Cut one of the garlic cloves in half and reserve one half.  Mince the remaining 1 1/2 cloves and add to the tomatoes.  Let the mixture stand at room temp for 10 to 30 minutes.

2.  Preheat the boiler.  Broil the bread, turning to toast both sides lightly.  Rub one side of the toasts with the reserved garlic clove half.  Place the toasts, rubbed side up, on plate.  Stir the remaining 2 TB of chopped basil into the tomatoes and spoon the mixture over toasts.  Garnish with the whole basil leaves.

Other Bruschetta Variations (I didn't try these, but they were included below the recipe in the book):
After toasting/broiling bread and rubbing with garlic clove, drizzle with olive oil and sprinkle salt and pepper and then...

- add mashed, warmed cannellini beans seasoned with a little chopped red onion and sprinkled with torn arugula leaves
- spread with low-fate ricotta cheese mixed with a little grated parmesan cheese and top with cooked broccoli rabe
- layer with grilled eggplant and other veggies and sprinkle with paper-thin shavings of Romano or parmesan cheese
- spread with low-fat ricotta cheese and top with thinly sliced prosciutto, fresh fig quarters, and a sprinkling of thyme
- rub the bread with a thick slice of tomato and top with grilled shrimp and a few drops of fresh lemon juice.

From the 'Family Health Cookbook'

Caprese Salad

perfect for a side dish to any Italian meal or a great summer appetizer when tomatoes are at their peak

ingredients
- 4 large tomatoes
- 4 TB extra virgin olive oil
- 1 ½ TB balsamic vinegar
- 1 package fresh mozzarella
- 16 leaves basil
- salt & pepper to taste

preparation
(1) slice tomatoes into ¼ inch slices and arrange on plate
(2) slice mozzarella into ¼ inch slices and arrange on top of tomatoes
(3) slice basil and place over mozzarella
(4) mix vinegar and olive oil, add salt and pepper, drizzle over plate