Pamela Sherrid's Summer Pasta

By Amanda Hesser

Published July 28, 2007

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
15 minutes, plus at least 8 hours' storing
Rating
4(627)
Comments
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Pamela Sherrid’s summer pasta, which The Times ran a recipe for in 1996, is a quintessential crossover dish: part tomatoes and warm pasta, part pasta salad and the best of both. It includes ripe summer tomatoes, garlic, olive oil, basil and cubes of fresh mozzarella. Ms. Sherrid’s recipe relies on prudent technique and a slacker’s sense of pace. First you combine the garlic, basil and oil and let the mixture macerate. A few hours later you add tomatoes and let it sit some more. Next, you pour the cooked rigatoni over the tomatoes, and cubes of mozzarella over the rigatoni. Then you gently mix the cheese into the pasta, coating it with a buttery veil of fat, before tossing it with the tomatoes at the bottom. If you have great tomatoes and mozzarella and you don’t overcook the pasta, it is a remarkably good dish. A puddle of sweet and salty tomato broth will form at the bottom of your bowl, so make sure you have some bread on hand to soak it up.

Featured in: 1996: Pamela Sherrid’s Summer Pasta

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Ingredients

Yield:6 servings

  • 5 large cloves garlic, finely chopped

  • ½ to 1 cup of your favorite olive oil

  • 12 basil leaves

  • 7 large ripe tomatoes

  • Salt

  • 1 pound dried rigatoni

  • 1 pound fresh, lightly salted mozzarella

  • Country bread

Ingredient Substitution Guide

Preparation

  1. Step 1

    Take out your largest bowl. Add the garlic. Pour in ½ cup olive oil. With scissors, snip the basil leaves into shreds over the garlic mixture. Let sit all day.

  2. Step 2

    About 2 hours before serving, chop the tomatoes and add them to the bowl.

  3. Step 3

    When you're ready to eat, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut the mozzarella into small cubes.

  4. Step 4

    Drain the pasta and pour it on top of the tomato mixture. Do not stir. Spread the mozzarella on top of the pasta and toss only the pasta and cheese; the cheese will soften slightly, and the pasta will get coated with fat. Then stir up from the bottom, incorporating the tomato mixture. Season with salt and add the remaining olive oil, if desired. Serve with bread.

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Ratings

4 out of 5
627 user ratings
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Comments

Joanne Rosengren

I love this recipe, but since I don't like a lot of garlic, I use only 2 cloves. My secret ingredient is the juice of a fresh lemon--wouldn't make it without it.

Su

Or, if you don't have great mozarella (or if you prefer punchier flavors regardless), use (about half as much) good feta instead.

chris

Have made this every summer since it was printed. Cant wait for tomatoes to ripe. Have tweaked the recipe over the years: added more garlic, used mix of large and cherry tomatoes, added chili pepper flakes, added chopped rosemary, reduced amount of cheese. It never gets old. I like to tear up toasted levain into croutons and place in pasta bowl before adding pasta.

Samantha S

I’ll let you in on our family secret: lots on Muenster cheese instead of mozzarella, canned tomatoes with their juices, & plenty of good balsamic vinegar and fresh basil. Make it in advance if you can for the pasta to soak up the tomato juice and vinegar. Add garlic powder if you’re feeling it. It’s the star of the picnic, every time.

Laurie K

Loved this - came out perfect, no changes to the recipe

Penelope

I was short on tomatoes so I supplemented with some grilled zucchini and eggplant, plus a bit of red wine vinegar. Delicious. Mozzarella was the perfect texture!

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