Yesterday, I was perusing my town’s farmers’ market, and was pleased to find local, organic versions of all the ingredients needed to make my absolute favorite summer meal. The meal? Pasta with roasted garlic, fresh mozzarella, basil, and tomato. At the market, there were local farm stands piled high with fresh tomatoes and basil, and a dairy farm stand with every type of cheese imaginable – including fresh mozzarella! Yummm. This dish is fantastic – and a complete crowd pleaser. Every time I make it, it is to rave reviews and queries for the recipe. Lucky for you, I’m going to give it to you right here, and you can see for yourself:

Recipe (for two people)
Organic whole wheat rigatoni (1 cup)
Organic garlic (1 clove – unless you’re a garlic lover, in which case, add more!)
Organic, local tomato (1)
Organic, local basil (1-2 stalks)
Organic, local mozzarella (8 oz)
Organic balsamic vinegar (3-4 tbsp)
Olive oil (2 tbsp)
Salt and pepper to taste

Bring the water to a boil, then add in the rigatoni (along with a pinch of salt to keep it from sticking), turn the heat down to medium, and cook for 10 minutes, or until soft. Sliver the garlic and roast it in 2 tbsp of olive oil on medium heat until brown. Chop the tomato, basil, and mozzarella, and place it in a bowl. Pour in 3-4 tbsp of vinegar, and the roasted garlic in olive oil. Add salt and pepper. Allow the pasta to cool, then add it to the bowl, mix, and serve! The perfect cool, hearty, local, vegetarian dish!