Cooking, Main Dishes

Pasta con pomodoro, mozzarella e basilica

(Pasta with tomatoes, mozzarella and basil)
By: Luisa Spano

For 6 servings

1 ½ pounds pasta (penne or short pasta)
2 pounds tomatoes, not quite ripe, chopped
½ pound fresh mozzarella, thinly sliced
¼ cup minced basil
1 to 2 cloves garlic, crushed
½ cup extra-virgin olive oil

1. Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, basil, garlic, and salt to taste. Pour the oil over and toss gently.

2. When pasta is ready, pour it into a colander, and quickly rinse it under cold water; drain well and add the warm spaghettis to the bowl. Toss to combine, remove the garlic if desired, and serve.

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