As summer reaches its peak, so too does the produce—strawberries, peaches, squash, and, most importantly, tomatoes.
Indeed, tomato season is my favorite season.
And during a recent trip to the farmers’ market, a gentleman was passing out berry tomatoes for tasting. My comrade and I instantly scooped up two pints.
Gleeful, I returned home to His Lordship, who is in the midst of half-ironman training and therefore always in need of sustenance.
So these suckers got thrown into a summer pasta.
Good luck to all those participating in the New York City Triathlon tomorrow, and happy carb loading!
Pasta with Roasted Berry Tomatoes, Summer Squash, and Bocconcini
extra-virgin olive oil
1 small yellow onion, minced
2 large garlic cloves, minced
1 large yellow summer squash, diced
1 pt. berry tomatoes
bocconcini mozzarella, as much or as little as you prefer
handful of basil leaves, cut en chiffonade
½ lb. mezze penne pasta
black pepper, freshly ground
1. Bring a large pot of salted water to a rolling boil.
2. Meanwhile, add 2-3 Tbsps. olive oil to large nonstick saute pan over medium heat; add onion; season with salt and pepper; saute until translucent, about 3 minutes; add garlic and squash; raise heat to medium-high; saute until golden in color, about 5 minutes; add tomatoes, basil, and bocconcini; toss to combine; season to taste; reserve.
3. Add pasta to boiling water; cook to al dente; transfer to tomato mix; toss to combine, adding more olive oil if needed; serve.