Summer Pasta Alla Caprese

The Waning Days of summer...Here is an easy breezy beach meal to serve while you're just lying around ,beating the heat and not feeling like turning on an oven...Summer Pasta Alla Caprese.

INGREDIENTS:

• 3 medium red, ripe tomatoes
• 1/4 cup finely chopped red onion
• 1 tablespoon good balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 1/4 cup loosely packed chopped fresh basil
• Salt and freshly ground black pepper
• 1 pound curly pasta (I like cavatappi)
• 1 medium ball fresh mozzarella

DIRECTIONS-

1. A couple of hours before you plan to eat, core and roughly chop the tomatoes and tip them into a very large serving bowl. (You’ll be serving the pasta out of this very same bowl -- isn’t that great?) Add the chopped red onion, balsamic vinegar, olive oil, basil, a few healthy pinches of salt and several grinds of pepper. Gently stir these all together and let sit at room temperature for at least an hour so the flavors have a chance to meld.
2. Cook the pasta in a large pot of very salty water (as Amanda rightly says, it should taste like seawater) until al dente. Meanwhile, dice the mozzarella and add it to the big bowl of tomatoes, onion, basil, etc.
3. When the pasta is done, drain it thoroughly and add it to the bowl. Gently fold everything together and taste for seasoning, adding more salt and pepper if you’d like. Let the pasta sit for 5 minutes or so before serving, folding gently a couple of times to distribute the tomato juices and olive oil. Serve with a big green salad, or as an accompaniment to some nice, juicy grilled steaks.

ENJOY! Eat well my friends!