Fresh Basil, Tomato And Mozzarella Toss
POSTED: 12:58 pm MDT June 26, 2004Makes 3 cups - enough for 16 ounces pasta - 6 servings
1 large ripe beefsteak tomato (at room temperature), cut into ½-inch cubes (see Tip)
¼ pound fresh mozzarella cheese, cut into ½-inch cubes
½ cup fresh basil cut into thin strips
¼ cup extra-virgin olive oil
4 cloves garlic, minced
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
Pinch of red pepper flakes, or to taste
Freshly ground pepper and freshly grated Parmesan cheese for garnish
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
This simple mixture requires top quality fresh ingredients, which are at their best at this time of year. Pour the combination over hot freshly cooked linguine and toss gently. I prefer to serve this dish immediately, but I also enjoy the delicious leftovers right out of the refrigerator for lunch the next day.
1 large ripe beefsteak tomato (at room temperature), cut into ½-inch cubes (see Tip)
¼ pound fresh mozzarella cheese, cut into ½-inch cubes
½ cup fresh basil cut into thin strips
¼ cup extra-virgin olive oil
4 cloves garlic, minced
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
Pinch of red pepper flakes, or to taste
Freshly ground pepper and freshly grated Parmesan cheese for garnish
Mix the ingredients in a medium bowl. If possible, let stand at room temperature for 30 minutes to 1 hour to allow the flavors to blend before tossing with hot freshly cooked pasta. Taste and adjust the seasoning.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. You share in the NBC Montana.com community, so please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Use the "Report Abuse" link if a comment violates these standards or our terms of use.The views expressed are not those of NBCMontana.com, NBCMontana or its affiliated companies. This is a community moderated forum. (Please note the 'Like' and 'Report' buttons.) By posting your comments you agree to accept our Terms of Use.
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