Recipe - Pasta With Uncooked Tomato Basil And Mozzarella Sauce

1 One half pound Ripe tomatoes (about 3),
seeded and chopped
2 Garlic cloves, minced
One half cup Packed fresh basil leaves,
chopped coarse
One half pound Fresh or processed
mozzarella, minced
One half cup Extravirgin olive oil
2 tablespoon Balsamic or redwine vinegar
Salt and freshly ground
black pepper
1 pound Dried shapedpasta of
choice, i.e. penne,
farfelle, rigatoni or
medium shells

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil,
vinegar, salt and pepper to taste and let the sauce stand, covered at room
temperature for at least 1 hour and up to 4 hours. Just before serving, in
a kettle of boiling salted water cook the pasta until it is al dente, drain
it well, and add to the sauce. Toss the pasta well with the sauce. Adjust
seasoning with salt and pepper.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8906 Posted to MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997