| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ripe tomatoes, about 3 |
| seeded and chopped | ||
| 2 | Garlic cloves, minced | |
| 1/2 | c | Packed fresh basil leaves |
| chopped coarse | ||
| 1/2 | lb | Fresh or processed |
| mozzarella diced | ||
| 1/2 | c | Extra-virgin olive oil |
| 2 | T | Balsamic or red-wine vinegar |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | lb | Dried shaped-pasta of |
| choice i.e. penne | ||
| farfelle rigatoni or | ||
| medium shells |
INSTRUCTIONS
1997 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 MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30,
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Nutrition (calculated from recipe ingredients)
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Calories: 2417
Calories From Fat: 943
Total Fat: 105.8g
Cholesterol: 90.7mg
Sodium: 3662.3mg
Potassium: 8209mg
Carbohydrates: 286.3g
Fiber: 109g
Sugar: 42.9g
Protein: 96.5g