Campanelle with Tomato and Basil

By cacelias

Here's a recipe for an effortless summer dinner that is delicious. Use the freshest ingredients possible and a little cook's restraint and you will have a wonderful summer dinner, that is ready in a flash.

Recipe from Martha Stewart Living Magazine, July 2010 (pg. 133)

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 thinly sliced garlic cloves
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 pound cooked and drained pasta, campanelle
• 2 medium tomatoes, finely chopped
• 1 pound fresh mozzarella cheese
• 3-4 fresh basil leaves

Details

Servings 4

Preparation

Step 1

Cook pasta according to package directions and drain.

Combine olive oil, garlic cloves, salt and pepper in a large bowl and whisk to combine. Toss in the cooked pasta and stir. Add the diced tomatoes and fresh mozzarella, torn into small pieces and stir. Garnish with torn basil leaves and a sprinkle of pepper. Taste and adjust seasonings if necessary.

Serve with toasted baguette slices and a green salad.