My Simple Summer Pasta Recipe to Savor In-Season Fresh Produce

Posted by Lyndsey Zorich on July 28, 2020

Ask and you shall receive!

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Tablecloth :: Neutral Stripe Tablecloth
Serving Bowl :: Organic Serving Bowl, Blush | similar style linked here
Serving Utensils :: S alad Tongs, White

While on the road, I made sure to carve out some time to finally get up the most in-demand content, and this pasta recipe tops the list by a landslide.

Before summer draws to a close I'm going to make this easy pasta recipe as much as possible. It's my go-to during peak tomato season and takes no time to make which is always a win.

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Tablecloth :: Neutral Stripe Tablecloth
Placemat :: Woven Heart Palm Placemat, Natural
Plate :: Dinner Plate, Blush | see also: Fruit Plate, Blush
Napkin Ring :: Dome Napkin Ring, Mint x Brass
Flatware :: Sage Flatware, Five Piece Setting
Glass :: Seagrass Tumbler, Small
Napkin :: Simple Linen Napkin, Mint
Candle :: Twist Taper Candle, Cream
Dress :: Atlanta Linen Dress, Pink Vichy

It's a great recipe for a crowd {just double or triple the recipe!} and can be made ahead since it's served cold or al dente.

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Tea Towel :: Bon Appetit Tea Towel, Black x White // see also: Bon Appetit Table Runner, Black x White & more color options here
Bowl :: Beaded Serving Bowl, White
Cutting Board :: Organic Cutting Board, Maple - small & medium

LZ's SIMPLE SUMMER PASTA

prep 10 minutes | cook 10 minutes | total 20 minutes

yield 4-6 servings

Ingredients

1 pint of grape or cherry tomatoes {any small, sweet tomato works!}
3 cloves of garlic {you can never have enough garlic in this sauce, but I recommend at least 3 cloves}
1/4 cup fresh basil finely chopped, plus more for serving
1 pound of linguine or spaghetti pasta
1/2 pound fresh mozzarella cut into small cubes
2 cup of your favorite olive oil {I love this olive oil, or this which can be found at Whole Foods}
salt and pepper to taste

Instructions

Finely chop garlic and basil.
Cut tomatoes in half and sprinkle with a little salt.
Marinate garlic, basil and tomatoes in 2 cups olive oil.
Meanwhile, cook pasta according to package {I always cook pasta at least 1 minute less than the recommended cook time so it's al dente}
Rinse pasta under cool water and let cool.
Pour olive oil, garlic, basil and tomato mixture into large serving bowl with pasta {this bowl is my favorite for serving this dish, or any large glass bowl works well too!}
Chop mozzarella and stir into pasta {make sure pasta is cool when you stir in mozzarella}
Garnish with fresh basil.

This recipe can be made in advance and stored in the refrigerator for serving later on.

This neutral summer tablescape is one full of pieces that will never tire from season to season. I can be sure these will be on heavy rotation in summers to come with the simple prints, timeless textures and pieces that lend themselves to easy mixing and matching.

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