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Pasta with Uncooked Tomato, Basil & Mozzarella Sauce

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Submitted by DMD

YIELD

4 servings

PREP

70 min

COOK

20 min

READY

90 min

Ingredients

1 ½ 680.4
POUND G TOMATOES
ripe, seeded, chopped
2 2
EACH EACH GARLIC CLOVES
minced
½ 118
CUP ML BASIL
packed, coarsely chopped *
½ 226.8
POUND G MOZZARELLA CHEESE
diced
½ 118
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
1 1
X X SALT AND BLACK PEPPER
freshly ground *
1 453.6
POUND 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 847 40% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 370mg 15%
Total Carbohydrate 32g 32%
Dietary Fiber 6g 23%
Sugars g
Protein 61g
Vitamin A 34% Vitamin C 38%
Calcium 50% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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