Herbalicious Pasta

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Lewis Grizzard
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Dinner and next day lunch for one is a whole to easier if you settle on an easy pasta dish and with the fresh herbs dying out for the season I managed to pluck enough, parsley, basil, mint, oregano and the ever prolific rosemary on the pathway to make a good version of Canal House – adapted from Pronto rigatoni and hot oil with the most fabulous burrata cheese standing in for the mozzarella called for in the book.   This time of year I have tons of tomatoes sitting on the counter top, but I didn’t waste my time peeling the tomatoes and getting rid of the seeds as called for since I was using mini heirloom and village San Marzano .  Of course 1/2 half pound of rigatoni is too much for one person so I cut the recipe in half and I have enough for 2-3.
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Mezzo Rigatoni Adapted from Pronto serves 6

4–5 ripe tomatoes in season (about 2 pounds), peeled, cored, halved and the seeds squeezed out, place into a serving bowl large enough to hold all of the pasta.   Add 2 cups loosely packed mixed fresh herbs such as basil, mint, parsley, and/ or chives, chopped.  Heat ¾ cup extra-virgin olive oil until hot and slowly pour over the tomatoes and herbs.  Cook ½ pound mezzi rigatoni or other short, tubular dried pasta
Drain the pasta and add to the bowl, tossing and seasoning with salt and pepper.    Allow to cook for a few minutes and toss in 1 pound fresh mozzarella, diced.