Fresh Tomato and Mozzarella Pasta
Active Time: 10 minutes | Total Time: 20 minutes | Serves Serves 4 to 6
- 2 pints cherry or grape tomatoes
- 4 ounces fresh mozzarella
- 1 clove garlic
- 12 leaves fresh basil
- 1/4 cup e.v. olive oil
- 1/4 teaspoon crushed red pepper
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound pasta
Using a paring or chef’s knife, cut the tomatoes into quarters (or in half if they are small) and place into a large bowl. Cut the mozzarella into small cubes and add to the bowl.
Peel the garlic and thinly slice (with a paring knife) or, if it’s easier, you can chop it (with a chef’s knife); add to the bowl. Wash the basil, pat dry with a paper towel, then tear and add to the bowl along with the oil, red pepper, salt, and black pepper (about 12 turns on pepper mill). Stir well. If you have the time, let this marinate at room temperature for an hour.
Fill a large pot with water 2 inches from the top. Place on the stove, turn heat to high, and let come to a boil. Add the pasta and cook according to the package directions. Drain the pasta into a colander and immediately add it to the tomato mixture. Stir well and serve.
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