Pasta Estivi

Yield: 12 cups (2.8L)

Servings: 6

Related recipes: Cheese, Corn-Free, Dairy Foods, Egg-Free, Garlic, Herbs, Low-Sodium, Main Dishes, Pasta, Soy-Free, Summer, Tomatoes, Vegetarian

This linguine dish is absolutely the essence of summer! Use only the freshest basil and summer tomatoes for this glorious dish.

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Ingredients

5 large tomatoes, chopped (about 5 cups)

2 cloves garlic, minced

2 Tbsp (30mL) extra virgin olive oil

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/2 cup (20g) fresh basil leaves, or more, coarsely chopped

1/2 cup (65g) reduced fat mozzarella cheese

12 ounces (340g) linguine, uncooked

1/2 cup (30g) Parmesan or Romano cheese*, freshly grated

Pepper to taste

Directions

Place tomatoes, garlic, olive oil, basil, mozzarrella cheese and salt in a medium-sized bowl and toss to mix. This mixture can rest, covered, for an hour or so; the flavor improves with time.

Cook linguine in a large pot of unsalted water until just al dente. Drain and pour into a serving bowl. Add tomato mixture and toss with linguine. The hot pasta will melt the mozzarrella cheese. Sprinkle grated Parmesan over the top.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 120
Total Fat: 8g
% Calories from fat: 61%
Protein: 6g
Carbohydrate: 6g
Cholesterol: 10mg
Sodium: 361mg