Roman Tomato And Mozzarella Pasta Recipes

ROMAN TOMATO AND MOZZARELLA PASTA

Steps:

• Cut the tomatoes in half, remove cores. Squeeze out the seeds and chop. Place in a medium bowl and add the oil, garlic, basil. 1/2 teaspoon of the salt, and the pepper: mix well. (This sauce can be made ahead and left at room temperature for up to 2 hours).
• In a large pot, heat 4 quarts of water to boiling. Add remaining 2 tablespoons salt, then the pasta and cook according to package directions, until the pasta is al dente (tender yet still firm to the bite). Drain the pasta and toss with the sauce. Stir in the mozzarella and toss again.
• Serve.

ROMAN TOMATO AND MOZZARELLA PASTA

Steps:

• 1 Cut the tomatoes in half and remove the cores. Squeeze out the tomato seeds. Chop the tomatoes and place them in a bowl large enough to hold all of the ingredients. 2 Stir in the oil, garlic, and salt and pepper to taste. Stack the basil leaves and cut them into thin ribbons. Stir the basil into the tomatoes. This sauce can be made ahead of time and kept at room temperature up to 2 hours. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta and toss it with the sauce. Add the mozzarella and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA

Steps:

• Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
• Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
• Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.