Summary: Features California grown tomatoes. This recipe was contributed by Greg Stewart and is a family favorite. It is a wonderful use of fresh tomatoes so plentiful this time of year. This recipe is easy to make larger or smaller just, try to keep the amounts proportional.
- 1 pound cooked Pasta
- 8 cups fresh diced tomatoes (or 2 15oz. cans)
- 6-8 cloves garlic, minced (I use Christopher Ranch brand chopped garlic in a Jar)
- 4-6 TBS olive oil
- 2-3 cups shredded Asiago cheese
- 1 cup (plus about 6 TBS) fresh basil, thinly sliced
- Heat olive oil in a large saucepan. Add garlic and sauté for about 1 minute; add 6 TBS sliced basil and sauté for one minute more.
- Add tomatoes and simmer gently for about 5 minutes.
- Season to taste. (I generally don’t add any seasoning but you can add any sugar, salt, or pepper as desired)
- Combine cooked tomatoes with cooked pasta, Asiago cheese, & fresh basil in a large pasta bowl or platter. I generally layer in the ingredients into a large pasta bowl, 1/3 pasta, 1/3 cooked tomatoes, 1/3 Asiago cheese & basil until all are in the bowl and then gently toss the mixture before serving.
- Serve with a fresh salad and French bread for a complete meal or, you can use as a side dish. Or, if a heartier dish is desired you can sauté in cut up boneless skinless chicken breast or fresh sweet Italian sausage between steps 1 & 2. (If I add chicken or sausage, I usually add a little white wine with the chicken, and a little red with the sausage before step 2, to add flavor and deglaze the pan)