Pasta with Tomatoes and Mozzarella

By ezunich

Recipes & Menus | recipes

Pasta with Tomatoes and Mozzarella
This dish is equally good at room temperature (read: picnics).

6 servings

Active:

10 minutes

Total:

25 minutes

Recipe by Sue Li

Photograph by Hirsheimer & Hamilton

July 2013

Ingredients

• 1 garlic clove, halved
• 2 pounds tomatoes, chopped
• 8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces
• 1/2 cup coarsely chopped fresh basil
• 1/2 cup extra-virgin olive oil
• Kosher salt, freshly ground pepper
• 1 pound medium shell-shaped or other short pasta

Preparation

Step 1

Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.