La Pasta Di Casamicciola (Donkey House Pasta)
"A great way to use those fresh tomatoes in a recipe that originally came from Ischia, off the Italian mainland. There are no measurements, just cook to suit your own taste."
photo by mydesigirl
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 batch
ingredients
- tomatoes, peeled,seeded and chopped
- lemon juice
- olive oil
- salt and pepper
- fresh basil
- 453.59 g pasta, cooked al dente (use shells and shapes rather than spaghetti type pastas)
directions
- In a bowl combine the tomatoes, olive oil, basil, lemon juice, salt, pepper and pasta.
- Correct seasoning with basil, lemon juice, salt and pepper.
- There should be roughly the same amount of tomato as pasta in the dish as this is essentially a tomato salad.
- Add other ingredients at will such as red or green peppers, diced mozzarella, diced salami or shreds of prosciutto, hot pepper, if you prefer.
- However this dish is never served with cheese.
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Reviews
-
A really excellent recipe! This dish has sustained us through the recent heatwave! It's light, tasty and easy to make from store-cupboard ingredients. To serve two, I used: 1 cup small pasta shells, a small bunch of basil, 3 small tomatoes, 2 tablespoons each lemon juice and light olive oil. I also added some sliced bottled artichokes, 2 tablespoons of sliced olives, a handful of chopped mint, and a good pinch each of salt and pepper. Life is too short to peel and seed tomatoes - I just chopped them up. We liked this dish best served at room temperature. -
Fresh. Delicious. -
This was sooo simple and so nice. I also added pastrami, chorizo, salami and mozzarella, and tossed it before mixing in with teh pasta. I am definitely making this again, it was really lovely - thank you! -
Threw this together the other night. It was too hot to cook, almost too hot to eat. This was a nice light meal. Added sun dried tomatoes as I was a bit low on fresh. turned out great. -
The blend of flavours is just great. I could have polished off the bowl by myself.....lol, but restrained myself and took most of it to a pot-luck. It was well received. Thanks for posting, Cheers, :)
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RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start.
Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years!
I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
