Tomato Basil Garlic Summer Pasta
From Carrie Morey's hot little suppers cookbook
- • 8 medium ripe local tomatoes peeled and chopped
- • 12 cloves of garlic minced
- • 20 leaves of basil finely chiffonade
- • 1 cup olive oil
- • 2 cups of freshly grated parmesan cheese
- • 1 tablespoon of crushed red pepper
- • 1 clamshell of arugula
- • 1 lb of cooked butter beans
- • 2lb Bucatini pasta
Summer in the South is abundant with tomatoes! I love to go to fresh farm stands and get as many as I can to cook with because they are simply delicious. If you know me then you know I am a *little* obsessed with the local South Carolina tomatoes, so I’m always looking for ways to use them in large quantities for entertaining or supper.
Even though fall may be fast approaching, Charleston won't cool down until October or November. This chilled bucatini pasta is perfect for the summer heat and transitional summer to fall weather where you just don't want a hot meal!
- Combine tomatoes, garlic, basil, olive oil, red pepper, arugula and butter beans - let soak in fridge for at least 1 hour
- Cook pasta
- Add all ingredients together along with 1 cup of pasta water (if needed)
- Top with 1/2 cup freshly grated Parmesan cheese
- Optional toppings: 2 cups toasted (biscuit) breadcrumbs and chopped basil
Hot Little Tip
This chilled bucatini pasta is perfect for the summer heat and transitional summer to fall weather where you just don't want a hot meal!