Hi Housewives!

It’s finally my favorite time of year – summer!  I am truly a summer lover and think I was just meant to live in a tropical climate all year round.  One could dream!  Anyway, I love easy summer dishes that are light and tasty so that’s where this dish comes in.  There is something about summer that makes me crave fresh ingredients.  Tomatoes flourish, as does basil during the warmer months so take advantage of the fruits and veggies that summer brings with it and indulge.

During the summer months you may be spending your time at the pool or better yet the beaches and the last thing you want to do when you get home is prepare a time consuming dinner.  That’s where this dish comes in.  Last night I had no idea what to make – I had chop meat but wasn’t  in the mood for a heavy meatloaf and it was too hot of a night to turn the oven on even with central air! Lol

I had gorgeous basil plant on hand and wanted to use some of it.  I also had my staples on hand – fresh garlic, tomatoes, pasta and extra-virgin olive oil.  So I decided to make a light fresh sauce with some pasta.  It is a very quick cooking and easy dish to make and screams summer!

• 10 cloves of fresh garlic (smashed or chopped)
• 1 large container of cherry tomatoes
• 1 container of compari tomatoes
• 1 cup of fresh basil (torn apart to smaller pieces)
• 2 tablespoons of olive oil
• Shredded mozzarella (optional)
• black pepper
• sea salt
• 1/2 box of pasta (whatever type you prefer)

In a big pot start boiling salted water for your pasta.  When boiling add pasta and cook until al dente – usually about 10-12 minutes.

Meanwhile, in a sauce pan heat up your olive oil.  When heated add your garlic and sauté.  Next add your tomatoes.  I cut most of them in half before adding them to the pan.  Also, another option is to use all types of tomatoes and all colors to really give it some pizazz!  I did not have all varieties on hand so I went with what I had.  Anyway, let’s get back on track here – you’ve added your fresh tomatoes so now let them cook down on low and stir every so often.  Add your black pepper and sea salt to taste and let cook.   You will be able to tell when it is done because the color will change and the tomatoes will soften – it’s basically about 20 minutes cooking time.

Chop up your basil leaves or do what I do – just  tear the leaves up into smaller pieces with your clean hands! Set aside.

When your pasta is done add it to the sauce and stir so that it mixes together well.  Stir in the basil leaves and then if you want a little something special in there add about a cup of shredded mozzarella.  Serve immediately and enjoy!

RHC