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Summer Pasta
This one is a little like pizza, but without that chewy crust. To slip the skins easily off of the tomatoes, boil a pot of water, blanch each tomato for approximately 15 seconds, then remove from the water. The skin should come off easily. If using fresh basil, stack the leaves, roll them, then slice into strips with a chef's knife.
4 fresh tomatoes, peeled, seeded, and chopped
1 lb. mozzarella cheese, diced
1/4 c. fresh or 2 Tbsp. dry basil
1-2 cloves crushed garlic
1 c. olive oil
salt & pepper to taste
1 lb. spaghetti, cooked
grated Parmesan cheese to taste
Combine all ingredients but pasta and parmesan. Let stand at room temperature. When ready to serve, cook the spaghetti, drain and mix immediately with tomato mixture, serve immediately with grated parmesan.
serves 4.
Peach Tree Cookbook
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