Summer Tomato Pasta

When the heat is on, the last thing we want to do is stand over a hot stove of bubbling sauce, which makes this dish absolutely ideal for those of us who crave pasta on the reg. This was one of the first sauces I learned how to make (it was actually the third sauce I learned), which makes it a fun dish to prepare with your little kiddos! And if you are lucky enough to be inundated with juicy tomatoes from your summer garden, this is a great use for them!

Summer Tomato Pasta
Yields: 3-4 large tomatoes gives you enough for a pack of dried pasta (4-6 large servings)

Into a pot of boiling and salted water, add your pack of pasta and cook according to the instructions.
Meanwhile, into a food processor, add and purée until fully liquid:
3-4 medium to large tomatoes, stem removed, and cut roughly into quarters
1 clove of garlic, minced or grated on a microplane
To Taste (about 1/8-1/4 c) your favorite peppery extra virgin olive oil OR Lemon Extra Virgin Olive Oil)
To taste, Salt

Now, your pasta should be about done. Strain it and add your sauce- mixing thoroughly.
Drizzle with additional olive oil, as much fresh basil leaves (just torn) as you desire, and
Add a heaping handful (about a cup) of diced fresh mozzarella
Don’t forget to taste it and sprinkle a few crunchy morsels of flaky sea salt over the top for good measure.

Enjoy with some delicious high acid bubbles or a bright Rosé