／

Tomato Concassé Basil, Pasta, and Fresh Mozzarella Cheese

Tomato Concassé
Basil, Pasta, and Fresh Mozzarella Cheese

Chef's notes

This is a simple light dish ideal for summer lunch or brunch with friends. Peeled tomatoes are seeded and cubed. Pulp is quickly sautéed in seasoned garlic and olive oil. Pasta, freshly shredded basil, and fresh mozzarella are combined, heated and served.

Although I usually use plum tomatoes which are meatier than others, heirloom tomatoes are rich in flavor are a wonderful substitution when in peak season.

The addition of sliced fresh mozzarella can assimilate the flavors found in margherita pizza; too good to be this easy!

Below, please see suggested variations of this recipe.

No items found.

Tomato Concassé Basil, Pasta, and Fresh Mozzarella Cheese

Ingredients

1/2 cup olive oil
2 garlic cloves halved
Kosher salt
A large pot of boiling water and a bowl of cold water with ice
1 1/2 to 2-pounds ripe plum tomato (about 5 large per pound)
1 cup fresh torn basil
1 pound of your favorite pasta cooked al dente
8 oz. small fresh mozzarella balls
Optional, shaved parmigiana cheese

Instructions

Cook garlic in olive oil in a small pot with a pinch of kosher salt. Remove garlic when lightly brown and set pot aside.
In batches, core tomatoes and carefully place several at a time in the pot of hot water with a slotted spoon In about 15 seconds remove and shock them in iced water. Skin should be cracked and can readily be peeled. Place skinned tomatoes in a clean bowl. When completed, slice each tomato in half and remove their seeds and liquid to another bowl. Cube the tomatoes.
Cook a pound of your favorite pasta. Before straining, reserve a cup of pasta water. After straining, mix with pasta with a small amount of olive oil to help prevent pasta from sticking to one another.
Place the garlic flavored olive oil in a large sauté pan. Force the retained seeds and liquid through a fine mesh strainer over the pan capturing all it's liquid. Briefly concentrate over medium heat.
Add the cubed tomato pulp and stir for a few minutes to remove most of their liquid. Toss with the pasta and basil. When heated through, stir in some of the pasta water a little at a time to help enhance the consistency of the sauce. Check for seasoning, salt and pepper. Add the fresh mozzarella until softened but not totally melted. Serve sprinkled with shaved parmigiana if desired.

No items found.

You Might Also Enjoy

Bold Shrimp and Pasta with Pete’s Garlic Oil and Fire Roasted tomatoes

Linguini with Shrimp Scampi

Rigatoni with "Pete's Garlic Oil" and Pancetta Shown Topped with Chicken Milanese and Asiago Cheese