Fresh Mozzarella and Tomato Pasta
Why I Love This Recipe
I got this from "Everyday Foods," my favorite cooking magazine. I'm asked to bring this to every picnic/bbq I go to as a side, but I also serve it as a main dish.
Ingredients You'll Need
3/4lb rigatoni
2lbs plum tomatoes, coarsely chopped
1 tbl balsamic vinegar
3 tbl olive oil
3 garlic cloves, thinly sliced
1/4 tsp red pepper flakes
1/2c chopped fresh parsley
1 tbl chopped fresh oregano
8 oz fresh mozzarella, diced (throw it in the freezer for about ten-fifteen minutes before cutting, it makes it a lot easier to dice)
Directions
Cook pasta until al dente, drain.
Meanwhile, in a large bowl, combine tomatoes, vinegar and 1/2 tsp salt. Set aside.
In a small skillet, heat the oil over low heat. Add garlic, cook, stirring often, until tender and just beginning to take color (about 4 minutes). Remove from heat and stir in red pepper flakes.
Stir garlic mixture into reserved tomato mixture. Add parsely, oregano. mozzarella and pasta. Toss. Yummy!