YI-CHIN’S SUMMER PASTA

• 1 lb. dried orichiette (the ‘little ear’ shape is important; best to use Italian semolina pasta)
• 1/2   cup extra virgin olive oil

• 8-10  cloves garlic, depending on size and your liking, peeled and sliced
• 3/4-1 cup firmly packed basil leaves torn into small pieces
• ( Note: cutting the basil with a knife turns the the leaves brown and results in a less aesethic presentation; for this reason Romans never use a knife or scissors on the basil.)
• 4-5 ripe tomatoes, peeled if desired, and diced (use canned if tomato is not in season)
• 1 cup or more of diced fresh mozzarella
• (Note: bufalo mozzarella is most authentic. The texture and taste is definitely better than cow mozzarella…but bufalo cost more.)

INSTRUCTIONS

• Boil past in a large pot of boiling salted water until it is al dente. Check the box for exact number of minutes.
• While pasta is cooking combine olive oil and garlic in a small pan. Heat until oil is hot and garlic releases its aroma without letting the garlic turn brown. Brown garlic makes a bitter taste. (Other method is to do a bagna maria: put oil and garlic in a large, shallow serving bowl, place the bowl over the pot of boiling water, and heat  oil and garlic over the heat coming off the boiling pasta.)
• Some people discard the garlic and are happy with the garlic-infused oil. I often keep the garlic, which makes for a less delicate taste.
• As soon as pasta is cooked, drain it and transfer to serving bowl. Toss the pasta with the garlic-seasoned oil
• Add diced tomatoes, torn basil, and diced mozzarella. Toss again to combine ingredients.
• Salt to taste. Use only sea salt, as the Italians use, and not much salt will be needed.