LZ's simple summer pasta

LZ's simple summer pasta


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 means more time for summertime festivities! 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.


prep 10 minutes | cook 10 minutes | total 20 minutes

yield 4-6 servings


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


1. finely chop garlic and basil

2. cut tomatoes in half and sprinkle with a little salt

3. marinate garlic, basil and tomatoes in 2 cups olive oil

4. 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}

5. rinse pasta under cool water and let cool

6. 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!}

7. chop mozzarella and stir into pasta {make sure pasta is cool when you stir in mozzarella}

8. garnish with fresh basil

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

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