I love tomatoes. I love pesto. And I love pasta. Naturally, I came up with a tasty recipe to combine the three. Sadly, the Creole tomato season is long over but tomatoes are still barely in season in the northern parts of our country so tasty tomatoes are still to be had.
Also, over the summer I made a large batch of pesto from basil from my dad’s garden. It has held up quite well in the freezer and I just cut off little slivers as I go along. The pesto has lost its vibrant green color but since I am using it exclusively for cooking, that isn’t as much of an issue as if I were trying to use it in a fresh salad or dressing. This is a great way to enjoy the lovely summer basil well past summer’s end.
1/8 c olive oil
1 onion, diced
5 garlic cloves, minced
4c diced tomato (Creole in the summer, Roma otherwise)
1 t each of dried thyme, garlic powder and onion powder
1/2 c spinach pesto
4 c bowtie pasta, cooked
1/2 c fresh mozzarella, diced
Kosher salt, to taste
Prep:15 minutes
Cook:20 minutes
Total:35 minutes