This came to us from Sheila, who stays with us in July, and creates the most extraordinary meals at the cottage. She promised to send me some recipes, but her busy life caught up to her. Today's her birthday, so we're posting this recipe today, so we can wish her Many Happy Returns!
The garden is full of sweet red tomatoes right now. All the produce is so fresh and delicious, it's almost a sin to cook it... We also have basil, and garlic... not to mention potatoes, corn, carrots so sweet they literally melt in the mouth... This time of year, we rarely need to see the inside of a grocery store!
"I almost forgot about this dish I make in the summer that is so fast and delicious you are going to die!
Take a couple of ripe tomatoes, de-seed them and dice them into 1/2" chunks - put them in a bowl. Press 2 garlic cloves into the bowl. Add coarse salt and freshly ground pepper and a generous drizzle of olive oil. Mix it all up and let sit.
Cook some whole wheat fusilli.
When the fusilii is cooked and drained, add slices of fresh bocconcini cheese (fiesta farms has a Santa Lucia brand that is one large ball and exactly like what I had in Rome). Mix til the cheese melts a little.
Add the tomato mixture and toss again.
Add snipped basil leaves, toss one more time and eat, eat, eat. Yummy! so delicious and fresh there is no need for parmigiano."
Take a couple of ripe tomatoes, de-seed them and dice them into 1/2" chunks - put them in a bowl. Press 2 garlic cloves into the bowl. Add coarse salt and freshly ground pepper and a generous drizzle of olive oil. Mix it all up and let sit.
Cook some whole wheat fusilli.
When the fusilii is cooked and drained, add slices of fresh bocconcini cheese (fiesta farms has a Santa Lucia brand that is one large ball and exactly like what I had in Rome). Mix til the cheese melts a little.
Add the tomato mixture and toss again.
Add snipped basil leaves, toss one more time and eat, eat, eat. Yummy! so delicious and fresh there is no need for parmigiano."
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