This is a great pasta that can be eaten at room temperature or as a cold salad. And colorful, too. Any type of twisty or unusually shaped pasta works well.
This was absolutely lovely, a great summertime meal packed full of flavour. I added some black olives and cubes of mozzarella for a slightly different taste and texture, big thumbs up - 15 Aug 2010
Really, lovely, fresh and tasty and easy peasy to make. Even better the next day! - 25 Jun 2012
I've been making this one for quite awhile with two ingredient additions--mozzarella & a dash of cayenne pepper. I keep the rest of the ingredients the same, but I do change the method! In a large bowl, I mix the olive oil with the minced garlic, salt, and a dash of cayenne pepper, and mash them altogether to infuse the OO with flavor. I soak the roma tomatoes (2-3x more than recipe calls for) in the OO mixture since the tomatoes hold more flavor than any other ingredient. I then add cubed mozzarella and the cooked bowtie pasta, mix it altogether, THEN scoop out 1-2cups at a time and saute it in a skillet over high heat until the mozzarella is bubbly and going brown, adding the basil at the end so it doesn't get brittle and overcooked. And I plate it. DELISH! Helped me woo my husband when we were dating; he still remembers this simple dish as one of his faves that I make. ;-) Thanks, CookinGirl! - 02 Nov 2006 (Review from Allrecipes US | Canada)