4 cups chopped ripe tomatoes
6-8 large fresh basil leaves
1 large garlic clove, minced or pressed
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes (optional)
grated Parmesan or Pecorino cheese (optional)
Pasta, especially butterfly/bow-tie or fusilli (the recipe calls for 1 pound, but cook however much you want eat)
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 until smooth. Cut the reserved basil leaves into thin strips.
Cook the pasta. Drain and toss immediately with mozzarella cubes, if using them. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired. Serve immediately.
The recipe claims this serves 4 to 6, but I can eat the entire batch in one sitting.This entry was originally posted at http://veleda-k.dreamwidth.org/346053.html. Please consider commenting there.
I used to post recipes every one in a while, then I stopped. Well, I have this big, well equipped kitchen, at least for now. So, here's what I had for dinner a couple nights ago.