By this time in the summer my basil is so abundant I can make tons of pesto, but I still enjoy plucking it fresh from the plant when I need it. Summer can’t get away from me yet, I still want to eat juicy locally-grown tomatoes paired with basil.
I LOVE TO MAKE THIS DISH! (Can you tell from the picture?) It gets even better the next day when reheated. It’s simply delicious! It’s simple to prepare ahead — all you have to do is cook the pasta, toss, and serve.
Serving suggestion: Serve with freshly-grated parmesan cheese, ciabatta or foccaccia bread (oh I just remembered… do I have a bread recipe for you!…a future blog, I promise). If you are having company or need a more hearty meal, grill some chicken or shrimp (something lightly seasoned). This is company worthy.
Barbara’s Maters and Bow Ties
- 3-4 large fresh, ripe tomatoes
- 3/4 cup basil leaves, rolled and sliced (that’s how my brother does it)
- 1 cup olive oil
- 2 garlic cloves minced (or more if you like garlic)
- 3/4 pound of Brie cheese, rind removed (normally we eat the rind, but for this recipe it just doesn’t work, it tastes bitter, so when you peel off the rind, have some crackers on hand and have a little snack while you cook). Tear the cheese as best as you can, most of it will melt.
- salt and freshly-ground pepper to taste; salt about1/2 teaspoon
- Put all the above ingredients in a bowl, stir, and let them sit for one to eight hours at room temperature.
- 1 box farfalle pasta (This is the bow-tie shaped pasta derived from the Italian word meaning butterfly.)
- Cook the pasta according directions. Drain and immediately toss with the tomato sauce.