© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Ferrante
This recipe is a basic one all cooks can make use of time and again: a refreshing mix of raw diced tomatoes, cubed mozzarella, torn basil, olive oil, and a drop of hot sauce tossed with warm pasta. As the ingredients are combined, the mozzarella melts lusciously onto the hot pasta, resulting in a memorable dish. If you prefer, you can marinate the sauce ingredients in the serving bowl up to 2 hours ahead of stirring in the pasta; they will develop even more flavor. To serve the pasta at room temperature rather than hot, drain the pasta, cool it on a baking sheet (never rinse it to cool it), and then toss it with the remaining ingredients. While penne rigate (ridged penne) are the most common choice for this dish, other short pastas (like shells, orecchiette, and bowties) also work well.
1 pound penne rigate
1 pound tomatoes, cut into ½-inch cubes
1 pound fresh mozzarella, cut into ½-inch cubes
1 cup basil leaves, torn
½ cup extra-virgin olive oil
½ teaspoon Tabasco. sauce (optional)
Bring 5 quarts of water to a vigorous boil. Add the salt and penne; cook until al dente; drain. Transfer to a bowl and add the tomatoes, mozzarella, basil, olive oil, and Tabasco. Toss gently to distribute, adjust the salt, and serve hot.