Pasta with Uncooked Tomato, Basil & Mozzarella Sauce
Yield
4 servingsPrep
70 minCook
20 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
tomatoes
ripe, seeded, chopped |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | cup |
basil
packed, coarsely chopped |
*
|
| ½ | pound |
mozzarella cheese
diced |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | pound |
pasta, penne
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
tomatoes
ripe, seeded, chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 118 | ml |
basil
packed, coarsely chopped |
*
|
| 226.8 | g |
mozzarella cheese
diced |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 453.6 | g |
pasta, penne
|
|
Directions
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.
