I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.
This was dinner for us last night. I used whole wheat pasta cut down the mozzerella cheese in half and cut the EVOO WAY down to a 1/4 c. if that. I also used fresh garlic. My boys seemed to like this but my husband thought it would have been better with a mixture of parmesan and mozzerella. Good base recipe to tweak any way you like to make it suit your family.
Simple delicious - and not just for summer! Although I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!
I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.
I was really excited about this recipe and followed it exactly except I added 1/4 lb of prosciutto. However the garlic really overpowered the taste from the tomatoes and the basil. We love garlic but it is very powerful raw. I would decrease the amount of garlic if I were to make it again.
Simple delicious - and not just for summer! Although I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!
This recipe is fantastic! I served Tony's Summer Pasta for a family dinner party and everyone wanted me to email the recipe to them. Someone even suggested you could try feta cheese instead of the mozzarella.
Try this with brie cheese instead of the mozzarella. Cut rind off first and tear or cut into small chunks. It's the BEST! I've had this recipe for 20 years and make it every summer with fresh tomatoes and basil from my garden. The brie is a must-try!
very good and full of flavor. in order to cut down on the calories i left the cheese out of the recipe completely and added a few more veggies to the marinade. i put some grated parmesan on the table when i served it so people could add a little parmesan to the top if they wished but no one really missed it. it was a huge hit. i was able to serve this again cold as a nice summer pasta salad using bite-sized pasta instead of the pasta strands. fresh lemon is great in this dish as well!
