Monday, August 4, 2014

// S I M P L E S U M M E R, S I M P L E F O O D: summer pasta //

While on vacation with all the Coynes at the Coyne family farm it only seemed fitting that I post a Coyne staple recipe: Summer Pasta. Summer pasta can be found on Coyne tables all year around. But of course it tastes best in the summer, when the tomatoes and basil can come straight from the garden.


1 lb of your favorite shaped pasta. My mother-in-law uses spaghetti noodles but I like to use penne or fusilli, or shells. 
3 large tomatoes or 2 cups of cherry tomatoes
1 very large handful of fresh basil
3 tablespoons of olive oil
3 cloves of garlic, minced
Salt and pepper
8 oz fresh mozzarella 

Cut tomatoes into 1 in. cubes, or if using cherry tomatoes cut them in half. Put them in a large bowl with the basil torn into pieces and the olive oil, garlic, salt and pepper to taste. Add the pasta and toss well.

Right before you're ready to serve tear the mozzarella into pieces, add, and toss one more time. 

Open a bottle of your favorite red wine and enjoy! 

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