Pasta With Uncooked Tomato, Basil And Mozzarella Sauce
Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound ripe tomatoes (about 3) -- seeded and chopped
2 garlic cloves -- minced
1/2 cup packed fresh basil leaves -- chopped coarse
1/2 pound fresh or processed mozzarella -- diced 1/2
cup extra-virgin olive oil
2 tablespoons balsamic or red-wine vinegar
salt and freshly ground black pepper
1 pound dried shaped-pasta of choice -- i.e. penne,
-- farfelle, rigatoni
-- or
1 medium shells
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.
