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RECIPE OF THE WEEK: END OF SUMMER TOMATO PASTA


There is something about the end of the summer where there tends to be a glut of summer-ripened foods, that sometimes we just can't think about what to do with them. If you have a glut of sun-ripened tomatoes in your greenhouse or garden, then this pasta recipe will suit you down to the ground. It also has a delicious fresh flavor summer-ripened, and is simple to prepare, as you really only need to cook the pasta and then mix it all together.


End of Summer Tomato Pasta

Serves 4

3.5 oz. halved and pitted black olives

4 teaspoons of balsamic vinegar

2 teaspoons salt

1 teaspoon fresh-ground black pepper

2 cups spaghetti

4 tbsp. olive oil

3 cloves garlic, minced

12 vine-ripened tomatoes chopped

2 fresh mozzarella balls, cut into cubes

Chopped fresh basil


Heat the oil in a frying pan over medium heat and add the garlic. Cook for two minutes then remove from the heat and allow to cool for five minutes. Meanwhile, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper, then add the cooled garlic oil.


Then, in a large pot of boiling, salted water, cook the spaghetti until just done, 8 to 10 minutes. Drain, add to the tomato mixture, and toss.


Serve with grilled white bread and salad.


 

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