Bow-Tie Pasta with Fresh Tomato-Basil Sauce
By Yankee Magazine|Apr 23 2017|
Bow-Tie Pasta with Fresh Tomato-Basil Sauce Recipe
Photo Credit: Howard L. PuckettIngredients
4 large vine-ripened tomatoes, peeled and chopped, or 4 cups chopped tomatoes
2 cloves garlic, minced
3 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 ounces bow-tie pasta
1 package (4 ounces) goat cheese crumbles
Garnish: basil sprigs
Instructions
Combine first seven ingredients. Cover; let stand 1 hour at room temperature. Cook pasta according to package directions; drain. Serve tomato mixture over hot pasta; sprinkle with goat cheese. Garnish, if desired.
Notes
To make pasta with a Southwestern-style fresh tomato sauce, omit basil and vinegar. Add 1 tablespoon fresh lime juice, 3 tablespoons chopped fresh cilantro, and a seeded and chopped jalapeno pepper. Spoon over hot cooked
pasta and top with goat cheese crumbles. Sprinkle with toasted pine nuts.
I like this a lot. I also add pine nuts and fresh mozzarella cheese. It is good hot or cold.
This is one of my favorite summer recipes! I use lots of plum tomatoes and I blanch them in hot water to remove the skins and then I chop them. I also use lots of fresh garlic and basil. I use feta cheese with tomato and basil. Just before serving I sprinkle with fresh cracked peppercorn and a squeeze of fresh lemon. YUMMY!!
Don’t recall when I first spotted this. All I know is it was when the magazine was the smaller version and it had to be “years” ago….at least 6. This recipe is SO yummy…SO easy… SO wonderful to have for the warmer weather, which we must make this particular one twice a week. And yes, it is great the next day cold! We too add extra garlic and basil. And we now use Barilla’s new multi-grain pasta, which makes it incredibly healthy.