Pasta with uncooked tomato, basil and mozzarella sauce

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Ripe tomatoes (about 3), seeded and chopped
2 Garlic cloves, minced
½ cup Packed fresh basil leaves, chopped coarse
½ pounds Fresh or processed mozzarella, diced
½ cup Extra-virgin olive oil
2 tablespoons Balsamic or red-wine vinegar
Salt and freshly ground black pepper
1 pounds Dried shaped-pasta of choice, i.e. penne, farfelle, rigatoni or medium shells

Directions

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper. Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8906 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997

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