By Missy Wombat on February 02, 2003
Photo by mydesigirl
Photo by mydesigirl
"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."
Serving Size: 1 (504 g)
Servings Per Recipe: 1
"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. "
"Fresh. Delicious. "
"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!"
"Threw this together the other night. It was too hot to cook, almost too hot to eat. This was a nice light meal. Added sun dried tomatoes as I was a bit low on fresh. turned out great."
"The blend of flavours is just great. I could have polished off the bowl by myself.....lol, but restrained myself and took most of it to a pot-luck. It was well received. Thanks for posting, Cheers, :)"
"Excellent pasta!! It was so simple to make. This was delicious and I can't even imagine how much better it twill be this Summer with homegrown tomatoes! I had to use cherry tomatoes because they taste freshest this time of year and I halved and quartered them. I'm so happy that I found this recipe! Thanks so much for posting!! Made for Election Eats '08."
"Due to pantry limitations, I could only follow the "spirit" of this recipe, meaning I subbed a can of petite diced tomatoes (drained), with a semi-fresh basil herb blend (the last bit left from the Gourmet Garden tube in the fridge) and lemon juice concentrate. Lastly, I served it hot and topped it with parmesan cheese ('cos we love it so much). It turned out delicious and loved by every member of my family, even my preschooler and teenager raved. Even with all these substitutions, this is easily 4 stars, so I can only imagine that using fresh ingredients would put this over the top...ergo, the 5 star rating!"
"So simple, and so delicious- you can chop the veggies while your pasta cooks. I used whole wheat macaroni, added chopped orange pepper, and some fresh garlic... 'cause what's a Mediterranean style pasta salad without garlic?? Thanks for posting, my mom and I loved it."