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SUMMER PASTA WITH MOZZARELLA CHEESE
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
INGREDIENTS (CLICK TO BUY)

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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PREPARATION

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 - $1.99/lb
 
 
  Gotham Greens Local Basil - $3.99/ea
 1.5oz
 

lb
Formaggio Fresh Salted Mozzarella - $8.49/lb
   
 
  De Cecco Angel Hair (No. 9) - $2.49/ea
 16oz
 
  Imagine Organic Low Sodium Chicken Broth - $3.89/ea
 32fl oz
 
Parmigiano-Reggiano DOP, Aged 2 Years - $18.99/lb
 Grated
 
You May Already Have
  Garlic - $3.99/lb
 
 
  O-Live & Co. Extra-Virgin Premium Olive Oil - $10.99/ea
 25fl oz
 
  La Baleine Coarse Sea Salt - $4.29/ea
 26.5oz
 
  Gefen Ground Black Pepper - $2.79/ea
 3oz
 
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