Summer Pasta
8 oz fettuccine or spaghetti, linguine or bucatini
4 tablespoons extra virgin olive oil
2 teaspoons crushed red pepper flakes, to taste
1 pint cherry tomatoes, sliced in half
8 oz fresh mozzarella balls sliced in half (the cherry tomato-sized ones in water are perfect)
10 large basil leaves, torn or gently sliced in ribbons (julienned)
4 tablespoons Parmesan freshly grated
Kosher salt, to taste
COOK THE PASTA
Cook the pasta in heavily salted water. Follow the package directions but cook for 1 minute less than the package says for al dente.
Meanwhile, preheat a large skillet on medium heat.
Add 1 tablespoon of the olive oil in the preheated skillet, then add the crushed red pepper flakes and allow them to infuse in the oil for about 10 seconds.
Once pasta is just below al dente, remove pasta from water and transfer to the skillet with the oil and red pepper flakes. Add a few tablespoons of the pasta cooking water to the pan with the pasta. Stir frequently to coat the pasta completely.
Add tomatoes and heat through on medium-low heat for about 2 minutes. The pasta should be perfectly al dente at this point.
Remove from heat after tomatoes have heated through and add the mozzarella, basil, remaining extra virgin olive oil, freshly grated Parmesan cheese, and salt directly to the pan and toss to combine. Immediately transfer to a serving bowl or plates and serve.
You can add cooked protein to this, like shrimp, scallops, steak or chicken. Also, add capers and olives, if you like. Zest some lemon into the dish to brighten it up.