Edible Bozeman

Fresh Tomatoes and Pasta

Dolina Pasta and tomatoes from 7 Spruce Farm make for a mighty local—
and mighty delicious—summer meal.

photography by Courtney Green

Keep things fresh and simple with a no-cook pasta sauce— perfect for a warm summer day. I developed this recipe to encourage joyful cooking without exact measurements. Play with the amounts listed. As written, it serves about 4 people.

Olive oil
2 cloves garlic, sliced
Basil leaves, torn
3 medium ripe tomatoes, or 15 cherry tomatoes
12 ounces pasta
1 ball fresh mozzarella or burrata, broken into bite-size pieces
Additional basil leaves and flake salt for finishing

In serving bowl, combine a few glugs of olive oil, the garlic, and the basil. Set aside. Halve the tomatoes, squeeze to discard the seeds, and cut into bite-size pieces. Cook the pasta in salted water until al dente. Drain, then transfer to the serving bowl.

Add the olive oil and basil (removing the sliced garlic if you like), tomatoes, and cheese, and then toss gently to combine. Sprinkle with additional basil leaves, pass the flake salt, and enjoy!

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