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Summer Pasta (Pasta D’Estate)

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A fresh and vibrant summer pasta with fettuccine, cherry tomatoes, mozzarella, and fragrant basil, all tossed in a tangy dressing with a drizzle of extra virgin olive oil.

Ingredients

8 oz fresh fettuccine pasta (or store-bought dried fettuccine, spaghetti, or linguine)

2 tablespoons extra virgin olive oil

1 pint cherry tomatoes

8 oz fresh mozzarella (cillegine, packed in water)

10 large basil leaves

2 teaspoons crushed red pepper flakes

3 tablespoons grated Parmesan

2 tablespoons extra virgin olive oil (best quality)

1 teaspoon sea salt

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions (usually about 2-3 minutes for fresh pasta or 8-10 minutes for dried pasta). Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
  3. While the tomatoes cook, cut the mozzarella into bite-sized pieces.
  4. Once the tomatoes are ready, add the cooked pasta to the skillet, tossing gently to combine. Add the mozzarella, basil leaves (torn into smaller pieces), crushed red pepper flakes, grated Parmesan, and sea salt. Toss everything together until the cheese begins to melt and the ingredients are well combined.
  5. Drizzle the pasta with 2 tablespoons of extra virgin olive oil just before serving. Adjust seasoning to taste and serve immediately.

Notes

For a heartier meal, add grilled chicken, shrimp, or bacon to the pasta.

Use gluten-free pasta if preferred, or try other herbs like thyme or oregano for variety.

If you can’t find fresh mozzarella, burrata or ricotta also work well.

For a spicier dish, increase the amount of crushed red pepper flakes or add cayenne pepper.

Nutrition

Find it online: https://justsosavory.com/summer-pasta-pasta-destate/