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Julie Weisman
This recipe is adapted from one in The Silver Palate Cookbook. Theirs calls for more of all the ingredients and a different kind of cheese. I changed the amounts of some of the ingredients, and I use mozzarella, which everyone in my family likes. They do not all love tomatoes, but they do eat this. Be sure to grate the mozzarella when it is cold, and let the tomato mixture marinate at room temperature.

Food Editor’s Note: This is an easy and delicious summer entrée and tastes spectacular with ripe tomatoes from the garden. If you do not have native tomatoes, use a small can of good quality chopped tomatoes instead. Serve the pasta in a large wide bowl and you will have a dish beautiful to behold. Serve the pasta hot or at room temperature.
3 large ripe native tomatoes, cut into cubes (1/4-1/2 inch)
3/4 pound (12 ounces) mozzarella, grated
1 cup fresh basil leaves, chopped
2 garlic cloves, peeled and minced
3/4 cup good quality olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (16 ounces) linguine
Parmesan cheese to garnish
Combine the tomatoes, cheese, basil, garlic, olive oil, salt and pepper in a large serving bowl. Cover and let sit at room temperature for at least two hours, stirring occasionally.

Cook the linguine as per instructions on the box and drain

Add the pasta to the sauce mixture and toss. Add extra freshly ground black pepper to taste and sprinkle with parmesan cheese, or pass separately. Serve the pasta immediately or at room temperature.

Yield: 6-8 servings

Julie Weisman is an indispensable ShalomBoston.com staff member and more than holds her own in a family of extraordinary cooks.



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