La Pasta Di Casamicciola (Donkey House Pasta)

Missy Wombat's Note:

A great way to use those fresh tomatoes in a recipe that originally came from Ischia, off the Italian mainland. There are no measurements, just cook to suit your own taste.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 batch

• tomato, peeled,seeded and chopped
• lemon juice
• olive oil
• salt and pepper
• fresh basil
• 1 lb pasta, cooked al dente (use shells and shapes rather than spaghetti type pastas)

Directions:

1. In a bowl combine the tomatoes, olive oil, basil, lemon juice, salt, pepper and pasta.
2. Correct seasoning with basil, lemon juice, salt and pepper.
3. There should be roughly the same amount of tomato as pasta in the dish as this is essentially a tomato salad.
4. Add other ingredients at will such as red or green peppers, diced mozzarella, diced salami or shreds of prosciutto, hot pepper, if you prefer.
5. However this dish is never served with cheese.

Reviews

[Kookaburra]

A really excellent recipe! This dish has sustained us through the recent heatwave! It's light, tasty and easy to make from store-cupboard ingredients. To serve two, I used: 1 cup small pasta shells, a small bunch of basil, 3 small tomatoes, 2 tablespoons each lemon juice and light olive oil. I also added some sliced bottled artichokes, 2 tablespoons of sliced olives, a handful of chopped mint, and a good pinch each of salt and pepper. Life is too short to peel and seed tomatoes - I just chopped them up. We liked this dish best served at room temperature.

[Tampa Red]

Fresh. Delicious.

[Belle Vix]

This was sooo simple and so nice. I also added pastrami, chorizo, salami and mozzarella, and tossed it before mixing in with teh pasta. I am definitely making this again, it was really lovely - thank you!