Summer Margarita Pasta
August 19, 2010 § Leave a comment
It is summer and luscious ripe tomatoes are piled up everywhere I turn. Something about the ripe red tomatoes reminds me of a trip to Italy my husband and I took back when we were still dating and studying abroad. On our gallop (literally) through Europe, we found ourselves in Naples. Our time there was short and we were merely passing through, but we found ourselves starving and in the middle of what seemed to be nowhere in particular in the foreign city.
Let me rephrase: we were STARVING!!!! We had just taken a train in and had not seen food in at least 4 hours — I know, the horror!
If this were an ordinary day, I would insist on us walking around and finding a few restaurant options before descending on a chosen eatery. However, in this hungry moment, we did not care where we were: the first place that would serve us would be the lucky winner of our patronage.
This was the best mistake of my life because the very first place we saw was a tiny hole-in-the-wall half restaurant / half residence with one table and two chairs in the front yard (for lack of a better word). We ran to those two chairs like our lives depended on it. There ended up being a legitimate waiter who gave us real menus.
The first thing we saw was “Margarita Pizza” which obviously needs no translation from the Italian. We pointed at it and within what seemed to be the longest 20 minutes later, we were served the most AMAZING thing I have eaten to date. I don’t care what five star restaurant you want to compare this to, but we were in heaven.
This dish always reminds me of that trip and that miraculous Napolitan Pizza Margarita. It is my personal 15 minute homage to that experience.
You will need:
– pasta (I typically use whole wheat, but regular is great too)
– 1 cup of cherry tomatoes, halved
– 1/2 cup of fresh basil, chopped
– small fresh mozzarella balls
– olive oil
– salt and pepper to taste
Begin to prepare the pasta. While it is boiling, combine the tomatoes, basil, and garlic in a heated and oiled skillet. Add salt and pepper to taste and saute until the tomatoes get happy (I leave it to you to exactly determine what this means, but for me it usually happens when the skins start to gently separate from the rest of the tomatoes).
When the pasta is done, plate it and pour the tomato mixture over it. While the tomatoes are still hot, throw on a few fresh mozarella balls – they will start to get a little soft and melty, which is divine. Garnish with basil.