Pasta With Uncooked Tomato, Basil And Mozzarella Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ripe tomatoes - seeded, chopped
2		Garlic cloves - minced
1/2 cup	20g / 0.7oz	Fresh basil leaves - (packed) - chopped coarse
1/2 lb	227g / 8oz	Fresh or processed mozzarella - diced
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic or red-wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Dried shaped-pasta of choice
		(i.E. Penne, farfelle, rigatoni or medium
		Shells)

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8906)

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