We’ve been cooking variations on this recipe on hot summer days for decades. The original “Silver Palate Cookbook“ had a version that called for Brie, but we felt that was too rich for a hot summer dinner.
We only make this in late summer when the good local tomatoes come in, and we have fresh herbs in pots ready to go. You do have to cook the pasta, but the rest is uncooked. I combine all the other ingredients in a pasta bowl earlier in the day and let them get happy. Continue reading