| 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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