By Nancy Caivano
1 lb pasta (I prefer farfalle with this dish, but any pasta will work)
Chicken stock for cooking pasta
4 whole cloves garlic, halved
3 tbsp olive oil
4 cloves garlic, chopped (or 2 tsp jar chopped garlic)
2 lb ripe tomatoes, seeded and chopped
(you can use plum or beefsteak tomatoes)
1/2 cup packed, fresh basil leaves, julienne
3/4 lb fresh mozzarella, diced
1/4 cup extra virgin olive oil
1/2 cup grated pecorino romano cheese (or parmesan)
Cook pasta in a large pot of boiling, chicken stock with halved garlic cloves until al dente; drain. Discard garlic cloves.
Meanwhile, heat 3 tbsp olive oil in a skillet over medium-high heat. Add garlic, and sauté until garlic turns golden brown. Add tomatoes, and toss in skillet 5 minutes. Add basil, toss 1 minute more and remove from heat. Add mozzarella and toss with tomatoes. Season with salt and pepper.
Return drained pasta to pot. Add contents of skillet and toss well. Add extra virgin olive oil and grated cheese, toss well, and serve immediately.
Note: You can substitute 2 tsp dried basil for the fresh basil, but the fresh basil really makes the dish.
Fresh mozzarella is the water packed mozzarella. You can find it in most Italian markets, and Polly-o makes small round fresh mozzarella that can be found in supermarkets.
This page created October 1998
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