Wednesday, April 13, 2011

Fresh Tomato and Arugula Pasta: Mmmm, It's so Good


     This recipe reminds me of summertime and being at my grandparent’s house.  We called it the farm because they had a few cows and land to roam. There was also a natural spring that we drank from, and in the summertime a large garden.  My grandfather was somehow able to harness the spring and had it run into an old bathtub that was situated in the fields below the house.  I’m not sure where the water went to from there, but it was the coldest and purest water I ever tasted.
      My grandmother loved roses, peonies and snapdragons, but also lilacs which my grandfather planted for her.  Her favorite was a sort of mauve with plum tones – she called it champagne.  
     The sun sat low in the front yard on Sundays after supper.  My grandmother was an amazing cook, ask anyone.  I always liked walking into her yellow kitchen greeted by the aromas of what was simmering under the pots or of what she was preparing on the counters.  There were too, the aromas, that even though faint, still lingered in the kitchen and gave a hint as to what she had prepared earlier, but had been put away, saved until later.  The genius to my grandmother’s dishes was its simplicity. The ingredients were fresh and flavorful.  She knew how to prepare food in such a way as to bring out the best of its flavor. It always seemed a kind of magic to me, how each time, she took a few fresh ingredients and made a meal…….
Salute!

Ingredients:
2 Pints (1.5lbs. – 2 lbs.)  Fresh Tomatoes – Diced
2 Large Garlic Cloves – Sliced Thin
Several Large Leaves of Basil Sliced into Ribbons >Learn to cut fresh herbs in a chiffonade style here:   http://localfoods.about.com/od/basics/ss/Chiffonade.htm
6 Tablespoons Extra Virgin Olive Oil
3 Tablespoon Balsamic Vinegar
8 - 10 oz.  Fresh Mozzarella - Cubed
1 Cup  Arugula - packed
Salt and Pepper To Taste
12 oz. Pasta ( I use Rotini)

Directions:
Gently stir all ingredients together except for arugula and mozzarella and let sit for 45 minutes to 1 hour.  When ready, add the cheese and ¾  of the arugula to the tomato mixture just before serving. Serve over plates of prepared pasta with the remainder of arugula used as a garnish on top of each serving.   This serves 4 medium/ large plates (depending on what you think is medium to large.)  Careful for the ratios! The vibrancy and freshness of this recipe can be lost when too much pasta is used....  Also, the secret of this dish is in the ingredients; fresh,  great quality, flavorful ingredients are what this simple dish is all about.   Of course this recipe can be tailored made to taste just the way you like it!!!!
Mmmmmmmmmmmmm, Enjoy!

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