It’s tomato season and my plants are producing the sweetest tomatoes this year. In addition to my own tomatoes, I’m also getting some from a local farm whose CSA program I’m a member of. So many tomatoes!!

I’m always looking for quick meals I can make using my produce, so that’s how this Italian Salsa Pasta recipe came from. I literally throw tomatoes, basil and garlic in the blender to create a salsa that I then toss in a pan with olive oil to quickly cook then toss with cooked pasta and diced fresh Mozzarella.

The plus is that it’s perfect for #MeatlessMonday and literally takes 15 minutes to make!

Ingredients:

• 2 cups tomatoes
• 10 fresh basil leaves
• 1 large garlic clove
• 1/4 cup extra virgin olive oil
• ½ tsp. each red pepper flakes, salt and black pepper
• ½ pound dry pasta, cooked one minute less than recommended on the packaging (I typically use penne)
• ½ cup cubed, fresh Mozzarella
• 2 Tbsp. freshly-grated Parmesan cheese

Directions:

1. In a blender or food processor, add the tomatoes, the basil and the garlic. Pulse until well blended, 15-20 seconds.
2. Warm the oil in a sauté pan over medium-high heat for 30 seconds. Add the oil and spices and cook for 10 seconds.
3. Reduce heat to medium and add the salsa to the hot oil and cook for 3-4 minutes, stirring occasionally.
4. Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
5. Take the pan off the heat and add the Mozzarella to the pasta and stir to combine. 
6. Serve with a dusting of Parmesan cheese.

Makes 2 servings.