I am always in need of a light summer side dish. Chicken, burgers and hot dogs are summer barbeque classics, but you have to switch up the side dishes or it gets a little repetitive. It is hard to find something to compete with heavy sauce and rich meats. With all the fresh and beautiful produce available in the summertime, you can make a light and complementary dish that your guests will think is perfect.
Coleslaw and potato salad are some of the usual expected sides. But you have to be careful when preparing them. You can lighten these dishes up by using less mayonnaise, more apple cider vinegar, dijon mustard or whole grain mustard. These ingredients provide a refreshing twist on these classic salads. My own recipe for a wonderful potato salad is coming soon!
You can also grill some vegetables with a little olive oil, lemon juice and zest, salt, and pepper. Make a vinaigrette to toss it in and top it off with a little Parmesan, feta, or Asiago cheese.
For this recipe, I roasted sweet grape tomatoes. I look forward to this every year when the tomato season arrives. If you have the time, slow roast grape tomatoes. The steady heat transforms the tomatoes into warm, caramelized morsels that burst with flavor when you bite down. You can pair them with pasta, as I did for this recipe, as well as chicken, salads, or other vegetables. It is hard to resist eating these right from the pan. Heat your oven to 225°F, toss with a little olive oil. salt and pepper and bake for 3 hours. And yes, it is worth turning on your oven in the summer to do it.
As per usual, the ingredients for this recipe are simple, yet they add complexity to the flavor in each bite. The basil pairs perfectly with the tomatoes, giving them a savory deliciousness, and the Asiago cheese adds a velvety essence. The result is an ideal side dish that can accompany any main course.
This recipe will serve 4 people who will delight in this mouth-watering, savory summer side.
Ingredients for Tomato-Basil Pasta with Asiago Cheese
2 cups grape tomatoes, cut in half
1 pound orecchiette pasta, or any pasta of your choice
2 garlic cloves, chopped, plus 1 set aside.
2 tbsp. olive oil, plus 2 tbsp. set aside
1/4 cup fresh basil leaves, julienned
Zest of 1 lemon
Juice of 1 lemon
3/4 cup Asiago cheese, plus 1/4 cup set aside
1 tsp. kosher salt, plus 1 tsp. set aside
1 tsp. freshly ground black pepper
Preheat oven to 400°F.
In a bowl, toss tomatoes with 2 chopped garlic cloves, 2 tablespoons olive oil, basil, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Place on a baking sheet lined with parchment paper and roast for 20-30 minutes.
Cook pasta in well salted boiling water 2 minutes less than package instructions.
Reserve 1/2 cup of pasta water, and drain.
While pasta cooks, heat 2 tablespoons of olive oil in a nonstick skillet over medium heat.
Add the remaining garlic clove.
Cook for 1 minute.
Toss in the tomatoes, lemon zest and juice, and the remaining garlic clove.
Cook for 2 minutes.
Toss in the pasta and half of the reserved pasta water.
Add the remaining Asiago cheese and basil.
Continue to cook, until pasta water is absorbed.
Add more pasta water, until you get the thickness of sauce you prefer.
Transfer to a serving bowl, top with remaining Asiago cheese, and serve immediately.
It’s that simple!
