My Mother-in-law, like my Mom is a great cook. We are blessed to have two wonderful cooks (and knitters) in our family. I am trying to take down their recipes so that we can save them for the kids. That is in effect what this blog is. Partly a place for me to gather recipes from them as well as from Jeff and I.
MIL makes this dish all the time in the summer. We made it recently but the kids changed her recipe a bit. Instead of adding cheddar cheese the way she does, they opted to add in some sliced fresh mozzarella. Either way you make it, it screams summer with its brightly colored tomato pieces and sweet aromatic basil leaves. The kids also voted to add some butter to the pasta before adding the tomatoes and basil.
There is no real recipe for this. Here’s the basics:
Make pasta according to the directions on the package. We have been using whole wheat pasta. Spaghetti works but if you prefer another shape, go for it.
Drain the pasta and put it into a bowl. Add a bit of butter to the pasta. Mix it up to melt the butter.
Cut a good sized handful of grape tomatoes in half. We used some red and some yellow to make it pretty.
Grab a really big handful of basil leaves (fresh from the garden) and roughly chop them.
Add the basil and the tomatoes. Give it a good toss.
Slice up some fresh mozzarella.
Salt and pepper it all and serve!