This is one of my favorite dinners in the summer, when I can walk out in the garden and pick the tomatoes just before dinner. My girls won’t eat it with the onions so I only put them in when they’re gone. I’m not sure about measurements since I just chop enough tomatoes and cook enough pasta that will feed as many as I’m feeding, plus an extra portion for my lunch the next day. I use either mozzarella or Cheddar cheese, depending on what I have handy.
If you want to seed the tomatoes first, cut them in half horizontally. This exposes the seeds and you can just squeeze them gently over the sink or your compost bowl or scoop out the seeds a bit with your thumb while you’re squeezing.
Here are my best guesses on measurements for two portions.
Pasta with Fresh Tomatoes and Cheese
- 2 cups chopped fresh tomatoes
- a few leaves chopped fresh basil
- 1/4 cup chopped onion optional
- 1 large clove garlic, minced
- 1/4 cup olive oil
- salt to taste
- 1/4 - 1/2 cup cheese, grated or cubed
- 1/2 package of fettucini or whatever you have on hand
- Preferably about an hour before you want to eat, chop the tomatoes and mix with the basil, onion, garlic, olive oil, salt, and cheese. Stir well and let sit.
- Cook the pasta. Drain. Mix with the tomatoes. Eat.