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The Bee's Uncooked Pasta

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Equipment

  • large pasta pot
  • strainer
  • serving bowl and big serving spoons (my favorites linked below!)

Ingredients
  

  • 1 cup Extra Virgin Olive Oil
  • 1 massive ball Mozzarella the size of a newborn baby's head (hee hee hee), (for the "Silver Palate Cookbook" recipe that Ina used, substitute with 1lb of Brie cheese, triple cream preferred)
  • 3 Garlic Cloves, smashed
  • 6 Campari Tomatoes, cored and cubed can’t find Campari? Cherry tomatoes are your friends, too. Make sure to avoid the larger, mealier tomatoes; like Beefsteak.
  • 1/2 cup Basil Leaves, loosely packed
  • Kosher Salt
  • Freshly Ground Pepper to taste
  • 1.5 lb Pasta my mom used linguine, my kids love the following: Madden is a rigatoni guy, Dexie loves penne, and I am obsessed with my high-fiber pasta (linked below). Choose your favorite!

Instructions
 

  • Place Mozzarella or Brie in the freezer for 20 minutes to firm up. This will make it easier to cut.
  • In a large serving bowl, add your rough cut tomatoes and smashed garlic.
  • Roll up basil leaves together like a cigar and run your knife through them creating thin ribbons of basil. Rip your basil, and it will blacken. And no one wants blackened basil! Add to tomatoes and garlic.
  • Pour olive oil over tomato, basil, and garlic mixture, seasoning generously with Kosher salt and freshly ground pepper to taste. Gently fold the mixture together.
  • Remove cheese from freezer and using a large chef's knife, cut Mozzarella/Brie into cubes (If using Brie, remove rind first and cut/tear into irregular pieces).
  • Add cheese to olive oil mixture and stir gently to incorporate.
  • Cover your serving bowl (see Jule's summertime favorites below) with a clean dish towel and allow to sit at room temperature for 2-8 hours. The longer the better.
  • When you are ready to eat, cook pasta according to directions (here's my favorite high fiber pasta), drain and, while piping hot, pour pasta into your serving bowl, mixing as you go. Stir until well-combined.
  • Serve immediately and sprinkle freshly grated Parmigiano-Reggiano generously.

Notes

This is a showstopper main course and it pairs perfectly with a simple arugula salad. Click here for all you need to dress your arugula salad. In lieu of a thank you note, just let me know how much you love it in the comments.
Or, serve it as a side dish to chicken or steak on the grill. My "Bee’s Knees Vidalia Onions" are even sweeter on the same plate.
*Recipe adapted from the Silver Palate Cookbook