Maggie's Tomato & Basil Radiatore - Ruffles Pasta With Summer Tomatoes & Bas

1. 1

   Chop tomatoes into 1/2 inch sized pieces.

2. 2

   Chop basil coarsely.

3. 3

   Dice garlic into fines pieces (do not crush).

4. 4

   Combine tomato (with juices), garlic, basil and olive oil into one large bowl.

5. 5

   If possible, allow to stand at room temperature for several hours.

6. 6

   Grate the Provolone coarsely.

7. 7

   (NOTE: must use hard aged provolone, not the sandwich slicing kind).

8. 8

   Boil pasta al dente, drain well, return to pot.

9. 9

   Add tomato-basil-garlic mixture, grated cheese,

10. 10

    Salt & pepper to taste, mix well.

11. 11

    Serve immediately with more grated cheese for table use.

12. 12

    Leftovers may be served warmed or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.