This recipe comes pretty much verbatim from Moosewood Restaurant Cooks at Home. It is a seasonal favorite of mine, for when the tomatoes are abundant and fresh. The ingredients are all the ones I love… pasta, mozzarella, basil, tomatoes, garlic… And that’s pretty much it!
The picture above doesn’t really do the sauce justice, since you really can’t see it. But it’s basically tomatoes and basil pureed in a blender, which turns out to be a lovely shade of pink and pretty darn yummy!
- 4 cups Tomotoes, chopped
- 8 large Basil leaves
- 1 large Garlic Clove, minced
- 1 Tbsp. Olive Oil
- 1 lb. Pasta (I used Whole Wheat Rotini)
- 1/2 lb. Fresh Mozzarelle, cubed
1. Bring a large covered pot of water to a boil.
2. Set aside 1 cup of chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil. (This time, I sauteed the garlic with some olive oil first, instead of adding it raw.)
3. When the water comes to a boil, stir in the pasta and cook as directed. As the pasta cooks, chop the remaining basil leaves.
4. Drain pasta and toss immediately with mozzarella cubes. Add the sauce and mix well. Top with reserved tomatoes and basil. Serve immediately.