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from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

"Rhode Island is a state with a strong Italian heritage that very much influences the gardening and food culture. This recipe has many variations but always starts with home-grown tomatoes and freshly picked basil." It's true, such fresh pasta concoctions hail form the Northeast, where many Italian families settled, planted gardens, and kept on cooking, "even if they do not have a real garden." Here the variation is that the traditional summer pasta included chicken broth as part of the liquid for saucing the noodles.

-Noreen Shawcross (East Greenwich, RI)

Serves 4 to 6

6 medium tomatoes, coarsely chopped
6 cloves garlic, minced
1/2 cup shredded fresh basil leaves
8 ounces fresh mozzarella cheese
1/2 cup olive oil
1/4 cup chicken broth
1 teaspoon salt
3/4 pound thin pasta, such as angel hair or linguine
1/2 cup grated Parmesan cheese
1 teaspoon black pepper

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1. Place the tomatoes, garlic, basil, mozzarella, oil, broth, and salt in a large serving bowl. Stir to mix and set aside at room temperature for at least 1 hour.
2. Cook the pasta until al dente. Drain briefly and add to the bowl with the tomato mixture. Add the Parmesan and pepper and toss to mix. Serve right away while the pasta is still warm.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Beefsteak Tomatoes, Large - $2.99/lb
 Farm Fresh, Lg
  Gotham Greens Local Basil - $3.99/ea Save! 2 for $7.50
 1oz, Local

Formaggio Fresh Unsalted Mozzarella - $8.19/lb
  De Cecco Angel Hair (No. 9) - $2.29/ea
  Imagine Organic Low Sodium Chicken Broth - $3.99/ea
 32 fl. oz
Parmigiano-Reggiano, Aged 2 Years - $18.99/lb
You May Already Have
  Garlic - $3.99/lb
 Farm Fresh, Med
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
  Morton's Regular Salt - $1.19/ea
  Gefen Ground Black Pepper - $1.88/ea
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