Recipe Archives->Pasta->Pasta Tomatoes 02

Pasta with Heirloom Tomatoes, Fresh Mozzarella, Basil, and Balsamic Vinegar
Serves: 4

1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
sea salt and freshly ground black pepper

3-4 heirloom tomatoes
1 cup fresh basil, julienned
8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
12 ounces pasta, fresh or dried, such as fettuccine
1 teaspoon olive oil
  
fresh basil leaves

Pour the vinegar and salt into a small bowl, add olive oil, garlic
and 1 1/2 tablespoons of salt and pepper and mix. Taste for seasoning.
Wash and chop the tomatoes. Toss with the balsamic vinaigrette and
the julienned basil leaves. Add the mozzarella. Bring a large pot
of water to a boil.  Add the pasta, bring to a boil and cook until
al dente, 3 to 4 minutes for fresh pasta or according to the
directions on the package. Toss the pasta with 1 teaspoon of olive
oil to prevent it from sticking and mix with the tomato-basil salad.
Divide the pasta among 4 large, warmed dinner plates.  Arrange
several spoonfuls of the tomato-basil salad on top.

Printable version: pasta-tomatoes02.txt.