This Balsamic Pasta is the ultimate summer dish, enjoyable year-round. It can be served at room temperature, so it’s perfect for a warm summer evening. With fresh “garden” ingredients it is healthy, light and delicious. The basil and tomatoes add freshness to the dish, while the olive oil, balsamic vinegar and garlic contribute to a wave of flavors.
I lived in Italy for a while and given the opportunity, I would pack my bags and move the whole family back to Tuscany. It truly is Heaven on Earth: beautiful nature, vineyards, sunflowers and food in its purest form. In the morning you buy your food fresh at the market; fresh cheese, milk, fruits, vegetables, pastas, wines and meats. You know, “fresh”, as in not pre-packaged, nothing added, not processed…fresh. It’s a truly delicious concept. Later in the day you make a meal from all these wonderful ingredients you bought earlier that morning and you add a nice glass of Pino Grigio to go with it. Dinner: Complete.
So, given that there are 6,232 miles between me and my dreams, and Mommy cannot just hop on a plane to go to Italy, we’re bringing Italy to Mommy. And with this balsamic pasta recipe, we’re succeeding. I already mentioned that it was fresh. The original recipe is vegetarian, but if you feel a desperate inclination to add any meat to the dish, I would recommend a hard salami.
This simple pasta is full of fresh ingredients and enjoyable all year-round. It can be served at room temperature, so it’s perfect for a warm summer evening. With fresh “garden” ingredients it is healthy, light and delicious.
9 oz. farfalle, bow-tie pasta
8 oz. ciliegine mozzarella, cherry-sized balls (or cut regular-sized mozzarella into 1″ pieces)
6 oz. black pitted olives, drained and halved
3 tomatoes, seeded and diced in 1″ pieces
1 1/2 – 2 cups chopped fresh basil
1/8 cup balsamic vinegar
Salt & pepper to taste
1/2 cup good olive oil
2-3 garlic cloves minced
Parmesan cheese, grated
Boil the pasta according to the directions on the bag. In a bowl, put together the mozzarella, halved olives, tomatoes and basil. Toss it with the balsamic vinegar and add salt and pepper to taste. When the pasta is done, drain it in a colander and add it to the other ingredients.
Heat the olive oil in the pan that you used to boil the pasta in over medium heat. When the oil is warm, toss the garlic in and stir. When the garlic becomes aromatic, take the pan immediately off the heat. You don’t want the garlic to turn brown as it will become bitter! Pour the olive oil and garlic over the pasta and stir gently. Serve with Parmesan cheese and enjoy!