Pasta With Fresh Tomatoes, Basil and Mozzarella
6 ounces fresh mozzarella cheese, cut into small dice
4 medium tomatoes, cut into small dice
1/2 cup olive oil
1/2 cup coarsely chopped fresh basil
1 teaspoon kosher salt
Freshly ground black pepper
1 pound penne or spaghetti
In a bowl, toss mozzarella with tomatoes, olive oil, basil and kosher salt. Season generously with black pepper and let stand for 30 minutes.
Bring a stockpot of water to a boil. Salt the water and stir in pasta. Boil, stirring occasionally, until al dente; drain well. Return pasta to pot, add sauce and toss very well. Serve hot or at room temperature. Makes 4 servings.
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