| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | c | Chopped tomatoes; peeled |
| 2 | lg | Cloves garlic; pressed (I usually use 10 or more, we LOVE garlic) |
| 5 | Basil leaves | |
| 2 | c | Mozzarella cheese; cubed |
| 1 | lb | Pasta (Barilla is quite good-rigatoni or penne) |
| 1/4 | c | "pasta water" |
| Salt (optional to taste) | ||
| Pepper; freshly ground | ||
| Hot pepper |
INSTRUCTIONS
In a small mixing bowl, combine olive oil, garlic, tomatoes, 2 basil leaves, salt, pepper and hot pepper. For best results, marinade overnight(but can also be combined with pasta immediately for a quick meal) covered, unrefrigerated. Cook pasta al dente. Save 1/4 cup of pasta water and add it to pasta in a large bowl. Add marinade and Mozzarella cheese and mix well. Serve warm. Add remaining basil for decoration. **I put the tomatoes, cheese, and other ingredients together in a bowl in the morning and let it marinade all day. This a delicious meal with bread and a salad. Posted to recipelu-digest Volume 01 Number 306 by david & janine whitting <whitts@kic.or.jp> on Nov 25, 1997
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