Pasta Primavera

This is a dish that I spontaneously remembered the other day. As the name implies, pasta primavera (spring pasta) is typically made during the warmer months of the year when many vegetables are in season. There are many ways to make this--it's essentially pasta with fresh veggies--but I will share my favorite variation.

Ingredients:
1 lb tomatoes, diced
1/2 c grated ricotta salata or pecorino cheese OR 1-2 balls fresh mozzarella cheese cut into 1/2'' pieces.
1 lb pasta
1-3 cloves fresh garlic, minced
fresh basil, cut into thin slices
salt, to taste
olive oil

Cook the pasta according to package directions. Meanwhile prep the other ingredients. In a large bowl combine tomates, 1/2 the grated cheese (or all the mozzarella , garlic, basil, and 2+ T of olive oil. Mix and let sit for the flavors to develop.

Drain the pasta and add to the bowl, mixing until evenly coated. Add more olive oil and salt, if needed. I don't usually add salt when using one of the grated cheeses. Garnish with fresh basil and serve with the remaining cheese. The mozzarella will melt, resulting in a magical combination of textures and flavors.

This time I used pecorino cheese--something I haven't tried before--and it was as delicious as the other variations.

Ingredients mixed, prior to adding pasta