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- 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.
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