General consensus is lots of green tomatoes around in people’s gardens, but none are turning red. Well, this week, they started turning.
I picked up a block of fresh mozzarella at the market the other day and, like a good FarmGirl, I have basil growing in a planter on my deck. This bounty, along with the colorful and perfectly ripe tomatoes I picked, made the most amazing dinner.
Pasta Caprese is the easiest thing you can make when you’re short on time. Everything can be done in the time it takes to boil the pasta but I urge you to do one thing in advance. Chop garlic.
I’m not saying you need to plan in advance because I certainly don’t. I am just very good at prep. My two restaurant jobs were primarily prep and service so it’s second nature to me. I am a spur-of-the-moment cook and when something inspires me I like to be able to run with an idea.
Peeling and chopping garlic may very well be my least favorite thing to do. I don’t want that to deter me from cooking something so on Sunday evenings during dinner prep I chop several cloves of garlic and put it in a 4-ounce glass jelly jar. I cover the garlic completely with extra virgin olive oil and store it in the fridge where it’ll easily keep for a week or more.
*no recipe amounts, just use what you’ve got!
Tomatoes, assorted colors, diced, some seeds removed
Fresh Mozzarella, diced
Fresh Basil, snipped into thin ribbons (scissors work well)
Garlic oil, salt and pepper to taste