Heirloom Tomato Pasta with Pesto and Mozzarella

by J.S. on August 14, 2011

in Recipes

This is addicting. Seriously, you should probably not make it. Since I’m sort of the resident pusher man here,  encourage you to give it a shot. It’s stupid easy. Really, it’s beyond simple and very impressive. Your loved ones will be blown away. A word of warning though, heirloom tomatoes are not cheap. This recipe calls for 4 of them. They can run you about $6 a pound. That’s crazy for tomatoes, but I’m telling you it’s money well spent. If you need to stretch a buck use two good size heirlooms and look for baby heirlooms or sweet cherry tomatoes for the other two. It’s not exactly the same but it will still be amazing.


4 heirloom tomatoes

3 cloves of garlic finely chopped

1 cup homemade pesto

8 -10 Fresh (has to be) balls of mozzarella cheese, look for small balls in oil

1/8 cup lemon juice (Must be fresh)

Cooked linguine


Chop tomatoes into bite sized cubes. In a deep skillet over medium – low heat add the garlic and tomatoes. Cook just until the tomatoes and garlic soften.  Squeeze the lemon into the tomato mixture. toss in mozzarella and pasta. Add the pesto. Toss to coat and serve. You can add some shaved Parmesan if you want to be fancy.

Homemade Pesto


1 bunch of basil leaves

2 cloves of garlic

Parmesan cheese

Good quality olive oil

red pepper flakes to taste

Salt and pepper to taste


In a food processor chop the garlic until finely chopped. Add the basil, salt and pepper, cheese and red pepper flakes. Process again until it’s finely chopped. Now add the oil until desired consistency is reached. (More oil for thinner pesto.) Process again just to combine.

Reserve the remaining mixture in a jar and use within 4 days.



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