Rigatoni with Tomatoes and Mozzarella

By kscribner

Serves 4
Prep time: 10 minutes
Total time: 20 minutes

Ingredients

• Coarse salt
• 3/4 pound rigatoni, or other short tubular pasta
• 2 pounds plum tomatoes, coarsely chopped
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon red-pepper flakes
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
• 8 ounces fresh mozzarella cheese, diced

Preparation

Step 1

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.

In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.