Fresh Entrees and Side Dishes

Ingredients

When gorgeous, ripe summer tomatoes are at their peak and fresh basil is abundant, combine them with fresh mozzarella, homemade pasta and a good, fruity olive oil. Add a grating of Parmesan, season to taste and enjoy the flavors of the season.

• 8 oz. fresh mozzarella, cut into 1/4-inch cubes
• 2 cups ripe, red tomatoes cored and diced (about 2 medium tomatoes) 
• 2-3 Tbs fresh basil, chopped 
• 3 Tbs California Olive Ranch EVOO
• Salt and freshly ground black peppe,r to taste 
• 4 to 6 quarts water 
• 1 Tbs kosher salt 
• 1/2 pound fresh pasta dough, cut into farfalle* (or purchased high quality dried pasta – the recipe will still be dazzling)
• 2 Tbs basil oil 
• 2 Tbs Parmesan, freshly grated

Directions

1. Combine mozzarella, tomatoes, basil and 3 tablespoons olive oil in a large mixing bowl; season generously with salt and pepper. Set aside at room temperature to allow the flavors to develop. 

2. Using an 8-quart stockpot with a pasta insert, bring 4 to 6 quarts of water to a rolling boil. Add kosher salt and bring back to a boil. Add farfalle and immediately stir to separate the individual pieces. The water should return to a boil very quickly. If necessary, cover pot until the water returns to a boil. Cook just until al dente, stirring the pasta once or twice during cooking.

3. Drain thoroughly, then immediately toss with the mozzarella tomato mixture; drizzle with basil oil. Taste and adjust the seasoning as needed; sprinkle with grated Parmesan and serve immediately.

* Cutting pasta into farfalle: Cut pasta sheets into 1-inch wide strips using a plain pastry cutter or a chef’s knife. Cut the 1-inch wide strips into 2-inch lengths using a fluted pastry cutter.  Pinch each rectangle in the center to form the farfalle. Allow the farfalle to dry for 10 minutes before cooking.