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This recipe is originally from Bon Appetit Magazine. It is absolutely delicious in summertime made with ripe tomatoes. This dish is easy and very healthy, and always receives raves from family and friends. The original recipe called for 6 Tbsp. of olive oil, but I found it too oily; feel free to experiment on your own. The secret lies in allowing the flavors of the tomato sauce to marinate, so don't cut this step short. Enjoy!
- 1 lb ripe plum tomato, seeded and halved
- 8 ounces mozzarella cheese (can also use shredded)
- 1⁄2 cup thinly sliced julienned fresh basil
- 3 -4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1⁄4 teaspoon dried red pepper flakes
- salt & pepper, to taste
- 12 ounces fusilli or 12 ounces rotelle pasta
- 1⁄4 cup pine nuts, toasted
- fresh basil leaf, for garnish
- Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
- Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
- Season as desired with salt and pepper.
- Let stand at room temperature for 30 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
- Drain pasta and return to same pot.
- Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
- Transfer pasta to platter or large bowl and sprinkle with pine nuts.
- Garnish with basil leaves if desired.