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Summer Pasta

This is my favorite summer pasta to make when fresh basil and tomatoes are abundant. I don't measure any of it, so you can make it for as many people as possible and to your taste buds. This also works great as a side dish with chicken or shrimp.

4 medium tomatoes
basil leaves (about 6 large leaves)
minced garlic (about ½ teaspoon)
extra virgin olive oil (about 3 tablespoons)
good quality balsamic vinegar (about 2 tablespoons)
Feta cheese or Goat Cheese
Angel Hair pasta

Cut up the tomatoes into small pieces and put into a medium size bowl, with the juices. Cut the basil into very thin strips. The easiest way to do this is to roll all the leaves together like a cigar and then thinly slice across the roll starting at the tip. Add the basil and the minced garlic to the tomatoes and drizzle with the olive oil and basil. Season with salt and pepper to taste. Let stand at room temperature while you cook the pasta.

When the angel hair pasta is done (and it does not take very long) drain the pasta and serve it in your individual dishes. Then spoon the tomato mixture over the pasta and sprinkle on the cheese. The heat of the pasta will melt the cheese a little and bring out the flavors of the tomatoes and basil. Yum, yum!!

As I said, these are just estimates of the amounts I use. You can do more garlic, more basil, etc, to suit your taste buds.