When the weather hints as turning, I try to eat outside as much as I can to soak in whatever’s left of picnic weather. I made this pasta salad with basil from my garden and garlic from a farm at which I have spent more than a decade’s worth of summers. I went up there for a long weekend at the end of August right as the garlic had finished drying and helped prep it for storage, taking a head as tasty bounty.
Even in New York, you can find green spaces in which to kick off your shoes, stretch out on the grass, and let the fresh air slough off the muck of skyscrapers and cement. I ate my little bowl of pasta in one such place along the East River, rolling in the grass and counting ladybugs as they walked by.
Brie, Heirloom Tomato and Basil Marinated Pasta
- 1 box bowtie pasta
- 3/4 cup brie, refrigerated and diced (cut off the rind if desired)
- 1 large heirloom tomato, diced
- 1/4 cup basil, diced
- 1 large clove garlic, minced
- 1/3 cup extra virgin olive oil
- Combine brie, tomato, basil, garlic, and olive oil in a large bowl. Cover and refrigerate for at least 1 hour.
- Cook pasta, toss in cold water until cooled a little, drain and add to the bowl of brie/tomato/etc.
- Season with salt and pepper. Serve at room temp.