"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Summer Pasta Recipe

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This recipe for Summer Pasta, by , is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Koch

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs fresh tomatoes, preferably Italian Plum 'Tomatoes
1/2 cup minced fresh basil
8 garlic cloves
1/2 cup EVOO
Salt and Pepper to taste
1/2 tsp red pepper flakes
1 lb pasta
1/2 cup grated Pecorino or Romano cheese

Directions:
Directions:
Chop tomatoes into 1/2 inch chunks and place in a medium sized bowl. Add minced basil. Mash the garlic cloves with the side of a chef's knife but leave them intact for later removal or if you like garlic, just mince or press and leave in mixture. Add to tomatoes. Add EVOO, salt, pepper, and red pepper flakes. Marinate for at least 2 hours, preferably 4.
Remove garlic cloves.

Cook the pasta, al dente, according to package directions. Drain the pasta and toss with the grated cheese. Then toss the pasta with the tomato mixture.

You can also add cooked shrimp or chicken.

 

 

 

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