This is one of the first meals I ever made for myself, all on my own.
I was living in Fremont, Seattle with a couple of friends, circa 2008. Back then I was far from healthy. My friends poked fun at how often I ordered pizza (we calculated 2.5x a week on average), my staple breakfast was a bagel and sugary latte from Starbucks, and my lunch was almost always a Lean Cuisine.
One day I started watching the Food Network and Giada (IYKYK) was making this pasta that looked delicious. It had one of my all-time favorite combos- mozzarella + tomato + basil – and it looked REALLY easy, even for me.
I went to the store, got the goods, and gave it a shot, and I was astonished!
I have continued to make this pasta over the last decade and a half, throwing it together on a Sunday when I want something fresh but something I don’t have to think real hard to make.
And now that I actually do know how to cook and understand what produce is fresh during which parts of the year, I have started to really appreciate this easy dinner during the summer and early fall. There is nothing better than putting this recipe together when the tomatoes in your garden are overflowing and the basil is at peek ripeness. I even occasionally throw some spiralized zucchini in with the regular noodles this time of year because, well, what else are we to do with the boatloads of zucchini that are being harvested right now?
The only thing I have changed up since starting to make this recipe back in the day is the noodles. I used to make this recipe with processed white noodles that were full of pesticide filled gluten.
While this recipe was originally create from Giada’s recipe, I have made some changes over the years to make it slightly healthier and easier. However, I do want to give credit to Giada as her recipe was the inspiration behind the recipe you see below.
Ok, onto the recipe!
*This HAS to be fresh mozzarella, not the pre-shredded mozzarella or the kind you find in large cubes. You want the fresh logs or balls of mozzarella, otherwise the recipe is half as good.
I hope you enjoy this recipe as much as I do and that it will become a staple in your summer and fall recipe routine! Or heck, eat it year round as I do!
Let me know what you think of the recipe by leaving your comments below!