PASTA WITH FRESH TOMATOES, MOZZARELLA, AND BASIL

By stepjo7269

The following recipe IS from a cooking book (Pasta Recipes & Techniques) that I previewed and sent back.

Ingredients

• 2 1/2 lb. fresh, sweet, mature vine-ripened tomatoes, peeled, seeded, and coarsely chopped
• 1/4 lb. mozzarella, cut into small dice
• 1/2 C. extra-virgin olive oil
• 2 large garlic cloves, chopped
• 20 large fresh basil leaves, torn into small pieces
• 5 anchovy fillets, cut into small pieces, or 1 T. drained small capers (optional)
• 1/8 tea. dried oregano, or 1/4 tea. chopped fresh oregano
• Salt and freshly ground black or white pepper, to taste
• 1 lb. fusilli, gnocchi, or lumache (pasta)
• ● Place the chopped tomatoes in a serving bowl. Add the remaining sauce ingredients to the tomatoes, seasoning with 1/2 teaspoon of salt and pepper to taste.
• ● Mix the sauce thoroughly then leave it to marinate for at lest 1 hour and up to 3 hours at room temperature to develop the flavors.
• ● Bring 4 quarts of water to a boil and add the pasta and 1 1/2 ablespoons of salt. Cook until al dente, stirring frequently to prevent sticking. Drain and add to the bowl with the sauce, tossing everything together.

Preparation

Step 1

● Serve immediately.