September 15, 2008
Pasta with Tomato and Basil
Ingredients:
2 lbs very ripe tomatoes
1/2 lb mozzarella cheese, diced
5 tbsp olive oil
20 fresh basil leaves, chopped
1 tbsp chopped parsley
2 cloves garlic
1/8 tsp oregano
1/8 - 1/4 tsp fresh ground pepper
1 1/2 tsp salt (or less)
1 lb rotini pasta
Directions:
1. Bring a large pot of salted water to a boil. Drop the tomatoes in the boiling water for about 10 seconds or until the skins are loose. Peel the skin off the tomatoes, and then dice the tomatoes and place in a large pasta bowl, doing your best to preserve the juices.
2. Cook the pasta per the directions. Drain when cooked.
3. While the pasta cooks, add the remaining ingredients except the salt to the large pasta bowl. Mix all the ingredients together. At the last minute before adding the cooked pasta, add the salt. Add the pasta and mix all together.
Note: If you don't like your mozzarella cheese all goey, you can put the cheese in the freezer and add it to the pasta bowl at the same time as the pasta, The freezer will help prevent it from getting too clumpy when mixed with the hot pasta.
Yield: 4 servings.
Source: Marcia Naveh.
