A Four Ingredient Supper

June 2, 2011

Thank you so much for all of your comments and emails about the summer edition of Rhythm of The Home. We loved putting it together, and we are looking forward to getting started on Autumn.

Those last few days of editing, writing, and getting the magazine into shape for publication can be rough on my family. The house looks like World War III has hit it, the idea of fresh laundry becomes laughable, and I lock myself away with my computer and am ample supply of chocolate.

My girlfriend Jeanette came by on Tuesday night to eat with us and let the kids play while I got a bit more done, and I grabbed about the only four ingredients I had in the fridge/pantry: Gluten free pasta , fresh tomatoes, basil, and marinated mozzarella cheese came together for a yummy and super quick meal. Using marinated mozzarella gave this dish a serious amount of flavor, and it was just as good served up the next day.



Marinated Mozzarella, Basil and Tomato Pasta

One pound of pasta (I use gluten free Tinkyada spirals)
1 container of cherry tomatoes
1 container of marinated mozzarella cheese
8 leaves of fresh basil


Prepare your pasta according to package directions. Drain and set aside. Cut you tomatoes in half, and prepare your basil in a chiffonade (I love that word). Once your pasta has fully drained, add the entire container of mozzarella and oil, the basil and tomatoes. Toss together, add salt and pepper to taste and serve. 


And for anyone else that likes the word chiffonade…….

{ 9 comments… read them below or add one }

emmalina73 June 2, 2011 at 12:41 pm

Chiffonade! I do cut my herbs like that but didn't know that it had a name, I find that very pleasing : )

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lacey June 2, 2011 at 3:05 pm

i love summer meals like this.

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Tracey June 2, 2011 at 11:17 pm

I have always found that using just a few ingredients produces the best meals; it gives each item a chance to shine!
Your recipe sounds lovely and just went on my weekly menu planner.

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Lisa Q June 3, 2011 at 12:45 am

that sounds wonderful….mmmmm. And wonderful job on the new edition of ROTH!

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Penny June 4, 2011 at 1:18 am

Love chiffonade :). Congrats on ROTH!

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earth mama 101 June 5, 2011 at 1:56 am

I love chiffonade as well. I remember the first time I read that word in a recipe and I thought, what the heck does that mean. We are big tinkyada fans as well as very simple meals! Busy mamas, need quick meals, especially in summer when we need more time for playing and adventuring!

:)Lisa

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Mari June 5, 2011 at 11:42 pm

I have done this dish quite often. And yes, it is absolutely delicious 😀

Mari

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Valarie June 8, 2011 at 9:59 pm

It's such a great dish to put together. I hadn't thought about the word chiffonade ever but after you brought it to my attention, I'll just have to say that I really do like that word.!!!

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agambroult June 15, 2011 at 1:16 am

i love that word too, I was so happy you brought that to light :)

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