This is a long-time favorite recipe I learned from former Sawbill crew-member Mike Gaud. I made this batch with fresh tomatoes, garlic and basil from my garden, which made this delicious dish even tastier.
Pasta Crudo Recipe (2 servings):
Add 1 c. pasta, cook until al dente.
3 sprigs of basil
2 cloves garlic
And combine with:
A drizzle of olive oil
A pinch of salt
When the pasta is done cooking, drain and toss with tomatoes.
1/2 cup shredded mozzarella cheese
2 T shredded parmesan cheese
Top with toasted pine nuts.
Tastes great hot, cold, or at room temperature. Excellent as cold leftovers. Warning: May leave mouth tasting garlicky for hours afterwards.