I have lost count of how many times I have made this dish. Sometimes I skip the onions, as I did the other night. Sometimes I use Cheddar cheese and other times Mozzarella. I usually cube the cheese but I had a package of shredded Mozzarella so used that. You could leave out the garlic I suppose, although I never do. Fresh basil is critical as are good fresh tomatoes. Don’t bother making this except during tomato season!
I don’t even measure anymore. I just chop about how many tomatoes I think we’ll eat, salt them, add a clove or two of minced garlic and a large handful of chopped fresh basil, then pour on enough olive oil to coat it all. Stir it up and then let it sit for half an hour to an hour.
When you’re ready to eat, bring a pot of salted water to boil and cook your pasta, whatever shape you like. Last night for me it was shells. I use fettuccine sometimes or spaghetti. Whatever you’re in the mood for.
Pasta with Fresh Tomatoes, Onions and Cheese
Ingredients
- 1/2 cup olive oil
- 2 pounds tomatoes, chopped
- 1/2 to 1 onion, diced, depending on how much you like onion–or leave it out!
- 2 cloves garlic, minced
- 1 pound mozzarella, cubed or shredded Cheddar cheese
- basil to taste, chopped start with 3/4 cup or so
- salt to taste
- 1 pound fettuccine, sea shell, or other pasta
Instructions
- Put the olive oil, tomatoes, onion, mozzarella, basil, and salt in a bowl and mix together. Let stand at room temperature an hour or so.
- Cook the pasta and drain, then stir into the tomato mixture.
- Variation: Use cheddar cheese instead of mozzarella. Add some chopped parsley and crushed red pepper. Omit the pasta, cut down on the cheese, and serve it as a tomato salad on the side!
Leftovers are good the next day but not as good as the first day. I usually just eat them at room temperature.
Oh and thanks to Don’t Eat Your Heart Out Cookbook
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