Garlic & Basil Pasta with Cheesy Baked Tomatoes

I had a ridiculously late night at work last night (3am... gasp!) and used my Friday afternoon to catch up on some sleep. D sent me a text around 4:15pm to say he was on his way home with M. I wanted to have dinner ready when they got here to I flew into action and threw together this meatless, fresh & simple summer dinner. This one is great for those of you with gardens!

Garlic & Basil Pasta with Cheesy Baked Tomatoes

3 tbsp. olive oil

2 cloves of garlic, minced

Pinch red pepper flakes

Paste of choice (linguine is perfect)

2-3 beefsteak tomatoes

Ball of good mozzarella

S&P

Basil & lots of it

In a small saucepan, gently warm about 3 tbsp. of olive oil. Add two cloves of garlic, minced and a good pinch of red pepper flakes. Be careful not to burn or brown the garlic.

Get your pasta of choice going in a pot of salted boiling water.

Slice 2-3 beefsteak tomatoes into thick 1/2" slices and arrange on a lightly oiled baking tray. Season with pepper and kosher salt before topping with a thick slice of good mozzarella. Place in the middle of oven and boil until bubbly & beginning to brown.

Strain your pasta and put into your serving dish. Using a strainer, pour the infused olive oil over the pasta and discard the rest. Add a few big handfuls of torn or chopped basil and toss together. Top with freshly grated or shaved parmesan.

Serve pasta topped with 2-3 tomato slices per person.