When it’s too hot to cook, this dish is the perfect answer. Fresh summery ingredients, clean tasting.
Summer bowties (from the Family Health Cookbook)(adapted by me to be nondairy)
1 pound grape or cherry tomatoes
6 ounces soy mozzarella cheese, cut into small cubes
1/3 cup slivered fresh basil
1/2 cup vegetable broth
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/8 teaspoon dried hot red pepper flakes
1 pound bow-tie pasta
Stem the tomatoes and cut them in half over a large mixing bowl to catch the juices. Place the tomatoes in the bowl. Add the cheese, basil, broth, vinegar, oil, garlic, and pepper flakes. Stir to mix, then let stand at least 15 minutes (up to an hour) at room temperature.
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain well and return to the cooking pot. Add the sauce and toss. Cover the pot and let stand for 2 minutes. Toss again and serve immediately. Makes 6 servings.