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Does anything represent late August better than tomatoes? We didn’t grow them this year, but my parents did, which means I have enough to start thinking about how to use them before they spoil (the tomatoes, that is). I decided to try to improve on the Real Simple “pasta with marinated tomatoes and mozzarella” that I tried earlier this month. Instead of onion, I used garlic. Step one: Marinate the olive oil, garlic, and basil for a few hours. Longer would be better, but I started right after returning from my grocery store run. Sometimes, you have to make do. Then, two hours before dinner, add the tomatoes. I used four, good-sized tomatoes. See above.

Step two: Cook your pasta. Real Simple used fettucine. I used rigatoni. (Confession: I am following a New York Times recipe for my second attempt. It’s “Pamela Sherrid’s Summer Pasta”, and it was in the 7/29 magazine.) Put the pasta and the mozzarella on top of the marinated mixture, and let the cheese melt and coat the pasta. Toss the pasta and cheese to help it along. If you are me, you will still get big globs of mozzarella, even though you are using pearl mozzarella. Move on.

Step three: Combine pasta/cheese with tomato marinade, and serve. (Check for seasoning first – I had to add salt, and a little more olive oil.) Enjoy. Your son will tell you that he’s not too fond of tomatoes. Eat his leftover tomatoes. Package up leftovers – which fill three single-serve containers. Guess what we’re having tomorrow?

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