This is one of my favorite recipes for fresh heirloom tomatoes and basil right from the garden. Everything about it is fresh and light and speaks of summer. The tomatoes are not cooked, they are sliced warm right from the garden, so the dish is quick—once the pasta is al dente, no dilly-dallying. The tomatoes, basil, and fresh mozzarella go into the warm pasta, and buon appetito! All the colors stay bright and beautiful.
The heirloom tomatoes used in this recipe (and in the picture) are: Black Prince, Amana Orange, Brandywine, and Orange Jubilee. The two golden varieties, especially the Orange Jubilee, are wonderful in this dish. They are a classic balance of sweetness and acidity, have great texture and lots of juice. The Black Prince I use for its gorgeous purple/red color. For basil, I like the variety Genovese. It is one everybody knows: extra-large dark green leaves, very fragrant and a classic basil flavor. When choosing your fresh mozzarella, you don’t need to spend the extra money for the mozzarella di bufala (buffalo milk mozzarella). Save that for those caprese salads where the mozzarella really needs to show off! In this recipe, the mozzarella di bufala would melt and become so soft you wouldn’t appreciate its texture.
Ingredients
Serves 4
6 quarts of water
3-4 tablespoons salt
1 pound linguini
4-5 large heirloom tomatoes
Sea salt
1 large bunch basil
1 pound fresh mozzarella
Put the water and salt on to boil.
Add linguini to the boiling water and cook al dente. You will know your pasta is ready when a strand of pasta tossed-—with an air of gay abandon–sticks to your wall or ceiling.
While the pasta is cooking, roughly chop the tomatoes and set them in a bowl with some fine sea salt and toss gently so they begin to release their juice.
Add the basil leaves, keeping them either whole or in large pieces.
Chop the fresh mozzarella into bite-sized pieces and set aside. (You can use bocconcini–small round balls—if you have a hankering for symmetry and order—just make sure they are super fresh. Grocers can let these get old. Mozzarella must be fresh.)
When the pasta is done, drain well. Put the pasta back into the warm pan, but do not turn on the flame. Immediately add the fresh tomatoes and basil and toss lightly.
Add the mozzarella to this mixture and continue to toss. The mozzarella will begin to melt just a little. Serve immediately. Everything about this dish says “Summer!”
Do you have a favorite pasta salad?
An aside: Friends who prefer gluten-free dining have asked me if this recipe is just as good with gluten-free pasta. I hate to say this, but I don’t think so. I try to eat about 85% gluten-free myself, but when I have this dish, I want it just like I remember from Rome, with a quality Italian pasta cooked al dente. Let’s be honest: Is gluten-free pasta really there yet? To me it often seems heavy and doesn’t do the sauce any favors. And if it gets mushy–un disastro! Texture is a big factor in this recipe.
So, what do you think? Do I have it wrong? Readers are encouraged to comment.
Note: This recipe was originally published in “Spooning”, an online food magazine.
Oh my that sounds amazing….no heirlooms due to blight but hopefully the other tomatoes will ripen soon. I have found some gluten free is good but not sure for this recipe….will have to let you know.
Hi Donna, Yes….please do let me know if you try a gluten free pasta with this. I’d like to know what you think. Heirlooms can be fussy, I’ve had good years and terrible years with tomatoes and heirlooms specifically. Mine get blossom end rot.
Looks wonderful, I’ll try everything except throwing pasta at the ceiling. I fear it would fall and land on the cat, who’s nervous enough already. Is it as good with less mozzarella? I am not a moz fan. Thanks!
Your image of the pasta strand falling on the cat made me laugh out loud. Now, honestly, is anything better with less mozzarella? It’s like asking if anything is as good with less butter. But you could, of course, just let the tomatoes and the basil take center stage. (The cheese melting just enough with the warmth of the pasta…oy vey I’m making myself hungry.) Make it a new way–because you are a terrific cook–and let me know your results!
How yummy this looks with your beautiful garden harvest…. Michelle
Thanks Michelle! I have to tell you that this was a harvest from another summer and an article for an online food magazine a few years back. But those were my tomatoes and I had a ball arranging them, and cutting them up for my pictures. It occurred to me that it would be a cool job, arranging food for photographs. (It’s probably harder than it seems.)
That is mouthwatering, and makes me all the more annoyed with myself for failing with the basil this year.
Janet, if it makes you feel any better, I had to purchase my basil for this dish this year. The first time ever! And I didn’t like doing it either. There is nothing like picking your own herbs. So please, just go buy some basil and make the dish….you will be soooo glad you did. And thanks for stopping by–I get your regular posts and enjoy being transported to Wales!
For some reason I could not get to your posts but glad I finally did…this is so yummy…can’t wait until my tomatoes ripen to try it.
Sounds very tasty Susan! I hope my tomatoes eventually ripen and will try this with them!
Great Cathy! You’ll be glad you did. I enjoy being transported to Bavaria through your posts. It reminds me of visits there and of living in Europe in general. I miss it.
I make this dish all summer. Have to admit to being a bit under-welmed by the heirloom tomatoes I grew this year.
Ciao Christina, I’m not surprised you make this dish all summer. I learned to make it in Rome. Do you think it is a classic Lazio dish, or have you seen it as part of regional cooking elsewhere?