I believe I may have planted a wee bit too much squash for the two of us. The age-old dilemma -- do you plant just one hill of squash and hope it prospers? Or do you hedge your bets and plant two? Despite valiant efforts (steamed, sauteed, pickled, in a casserole, roasted, and so on, and so on) I fear I grow weaker...For some reason, an abundance of tomatoes never seems to be as much of a problem. Here's one tasty way we like to eat them. A word of caution though -- the success of this recipe depends on the quality of the tomatoes. Don't even think about making it unless you've tasted them and know they are superb.
- vine-ripened tomatoes, about 5 or 6 medium to large
- 1/3 cup olive oil
- 1/4 cup sweet onion, finely diced (Vidalia is nice, if available)
- 1 clove garlic, finely minced
- 2 Tablespoons balsamic vinegar
- 1 teaspoon dried oregano, or Italian seasoning
- salt and freshly ground pepper, to taste
- fresh mozzarella, cubed - quantity to your taste, we use about 1 cup
- 2 Tablespoons pignoli (pine nuts) - optional, but nice
- fresh basil, for garnish, cut into thin strips
At least one hour before serving, combine all but the last three ingredients in a bowl, mix, and let stand so flavors can blend. Just before you combine the sauce with your pasta, add the mozzarella and pignoli to the sauce. Top your drained hot pasta with the sauce, and toss. Garnish with the basil strips. Serve and enjoy. Note: I like using a shaped pasta for this (all the better to scoop up little mouthfuls of sauce with every bite) -- the spouse prefers linguine; cook's choice, but have some crusty bread on hand to sop up the juicy goodness if you go with flat pasta.