Tomato Bruschetta Pasta

I've been on summer break since the end of May. A non-teacher friend of mine recently asked me, "What do you DO all day?"

Well, I try not to do too much. I AM on vacation, after all.

But, really, I've been doing a lot...I usually work a few days a week. When I'm home, I try to clean something every day (mop floor, clean windows, etc). I'm keeping up with dishes & laundry around the house as well (something that I don't do very well during the school year when I'm drowning in essays to be graded). I just redid my home office (moved rooms, painted, got new bookshelves & curtains), cleaned out the extra bedroom, & took out a rug in my bedroom. I'm getting new curtains for a couple other rooms this month as well.

Doesn't that all sound totally glamorous and exciting?

Overall, I'm trying to stay fairly productive at home...while maintaining a leisurely "I'm on summer break" attitude...which includes tons of reading. I'm on my sixth book of the summer.

And I've been cooking a lot...eating lots of veggies from the farmers market, baking fruit pies, and making meals to take to my boyfriend's house.

Here is a light pasta dish that features a no-cook sauce, which I made for dinner during our recent 100+ degree weather. It's a perfect way to use garden-fresh tomatoes, basil, and garlic.

Tomato Bruschetta Pasta

1 pound tomatoes, seeded & coarsely chopped
1 large garlic clove, finely chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt (or to taste)
Freshly-ground black pepper
1/2 cup fresh basil leaves, cut into strips
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs, toasted
8 ounces pasta of your choice, cooked & drained

• Combine the tomatoes, garlic, olive oil, salt, pepper, and Parmesan in a serving bowl. Set aside for about 10 minutes to let the flavors mingle.
• Add the cooked pasta to the bowl, add the basil, & toss to combine. Top each person's bowl with a sprinkling of breadcrumbs.