Martha's Tomato and Basil Pasta

I can only assume, at this point, you are getting a little tired of making the same three Summer of Burger recipes I have posted. I know I am. Pasta during these hot months is a rarity at our house. If you can't slap it on the grill, we aren't going to cook it.

However, as I looked out at our pot garden...

And at our mounds of roma tomatoes and fresh basil...(you get the idea)

I couldn't pass up this recipe in Martha's August 2010 issue. Isn't funny how often this woman saves the day? It's disgusting.

What I loved most about this recipe is that, if you don't want to, you don't have to do any measuring. That's right. Don't even bother getting out the measuring cup. It's pretty hard to mess up noodles, tomatoes, basil and mozzarella. (And, if you do, I suggest buying this. Again, it's disgusting. This woman is a freakin' genius.)

To break it down for you: cook up some campanelle pasta. Chop up some roma tomatoes. Tear up a little of that basil. Mince your garlic. Grab a few mini-mozzarella balls. Toss. Crack some pepper on it. Sprinkle with salt. That's it! I almost don't even need to do a post on this...it's so easy.

We did a few things differently than Martha...I didn't think she would mind. We cooked the tomatoes a bit (since we only eat raw tomatoes in salsa). Also, the recipe called for a creamy burrata cheese. I found these tiny little mozz balls and couldn't resist. Also, I didn't include it in the pic because I didn't want to send my readers completely over the edge, but to add some meat to this dish, grill up some parm-crusted shrimp and toss those little guys on top. Delicious.


  1. Its amazing how just a couple simple ingredients can make the tastiest dishes! :)

  2. Yum!
    I rarely make pasta during the summer months...but your pictures are changing my rules!