Farfalle Toss
Farfalle is like a Rorschach test: Some people see butterflies while others see bow-ties. Whatever your perspective, the shape adds a little whimsy to a toss of pasta, tomatoes, mozzarella & other peak-season flavors.
Ingredients
2 large meaty heirloom tomatoes, cut into chunks
6-8 mini fresh mozzarella balls, cut into quarters
1-2 hard-boiled eggs, coarsely chopped
7-8 Greek olives, pitted and coarsely chopped
7-8 basil leaves, cut into strips
½ large shallot, minced
1 tbsp. Balsamic vinegar
1 tbsp. Extra-virgin olive oil
Sea salt
Freshly ground pepper
6 ounces Farfalle, or bowtie pasta (substitute Gluten-Free pasta, if desired)
Directions
Combine everything but the pasta in a large bowl.
Let mixture stand, stirring occasionally while you bring a large pot of salted water to boil.
Boil Farfalle until just tender.
Drain and toss with sauce.
Suggestions
When you're on the go, this recipe makes a quick and easy potluck item. A great use for fresh heirloom tomatoes at the peak of ripeness.
Read more: This recipe is part of Now in Season columnist Terese Allen's article "The Language of Summer."
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