When it’s too hot to cook, this is the ultimate dinner solution. The secret is letting the raw tomatoes marinate in olive oil and SLOMIXX® while you boil the pasta. The hot pasta gently melts the mozzarella and wilts the fresh basil into an instant, fragrant sauce.
Ingredients:
- 1 lb of your favorite pasta (linguine, penne, or spaghetti work beautifully)
- 4 large ripe heirloom or beefsteak tomatoes, diced (or 2 cups of sweet cherry tomatoes, halved)
- 1/2 cup extra-virgin olive oil
- 1.5 tbsp SLOMIXX Seasoning
- 1 cup fresh mozzarella pearls (or bocconcini, torn into bite-sized pieces)
- 1 cup fresh basil leaves, gently torn
- Freshly grated Parmesan for serving
Directions
If you have very thin asparagus, I find it’s best to use 2 spears per bundle.
- Marinate: In a large mixing bowl, combine the diced tomatoes, olive oil, and SLOMIXX® Seasoning. Stir gently and let it sit at room temperature for at least 15–20 minutes. This draws out the delicious, sweet tomato juices to form your sauce base.
- Boil the Pasta: Cook your pasta in salted water according to the package directions until al dente.
- Toss: Drain the pasta and immediately add it hot to the bowl with the marinated tomatoes. Add the fresh mozzarella and torn basil.
- Serve: Toss everything together until the cheese gets slightly melty and gooey. Top with grated Parmesan and an extra pinch of SLOMIXX® if you like a little extra kick!
15-Minute No-Cook Tomato Basil Pasta