8 Oz Mozzarella fresh, cut into a bite-size pieces
1 Pound Tomatoes diced
Cup Basil Leaves cut into a chiffonade
1 Tablespoon Balsamic Vinegar
Bring a large pot of well-salted water to boil for the pasta. In the meantime, heat the olive oil a large, deep skillet. Add the minced garlic and the red pepper flakes and cook very briefly until fragrant but not browned. Turn off heat. Combine the diced tomatoes and fresh mozzarella in a large serving bowl. Add the basil, one TB of oil from the skillet and one TB of Balsamic vinegar and toss. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water. Add the drained pasta directly to the skillet with the oil and garlic, pour in the reserved pasta water and toss to coat. Add warm pasta and remaining garlic and oil to the bowl with the mozzarella and tomatoes ad toss gently to combine. The heat from the pasta will cause the cheese to melt. Serve warm or at room temperature. Garnish with grated Parmesan.
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