Print Friendly Recipe
- Maggie's Mom & Dad (Debbie & Marty, Yardley PA)
- 1 box (1 lb) Radiatore (ruffles) pasta
- 4 to 6 large ripe tomatoes (summer variety!)
- 2 cups (475 ml) chopped fresh basil
- 3 to 4 large cloves garlic
- 3/4 lb (.3 kg) aged provolone cheese
- 1/3 cup (80 ml) olive oil
- salt & pepper
- Chop tomatoes into 1/2 inch sized pieces.
- Chop basil coarsely.
- Dice garlic into fines pieces (do not crush).
- Combine tomato (with juices), garlic, basil and olive oil into one large bowl.
- If possible, allow to stand at room temperature for several hours.
- Grate the Provolone coarsely. (NOTE: must use hard aged provolone, not the sandwich slicing kind).
- Boil pasta al dente, drain well, return to pot.
- Add tomato-basil-garlic mixture, grated cheese,
- Salt & pepper to taste, mix well.
- Serve immediately with more grated cheese for table use.
- Leftovers may be served warmed or cold.
- We adapted it from my sister's recipe, who adapted it from the original which called for Brie cheese. As a Greek/Italian couple, we also upped the
garlic and basil content. We experimented with several pastas; radiatore work best. This is an easy & satisfying dish, as a main course or side dish. It makes a wonderful use for the bounty of tomatoes & basil in your summer garden.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.