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Pasta Fresca (Fresh Tomato Sauce)
Ingredients
- 4 cups chopped tomatoes
- 6-8 fresh basil leaves
- 1 large garlic clove, minced or pressed
- 1 tablespoon extra virgin olive oil
- salt and freshly ground pepper to taste
- 1 lb. fusilli, bow-tie or penne pasta
- 1/2 lb fresh mozzarella, cut into 1/2-inch cubes
- grated parmesan or pecorino cheese (optional)
Instructions
- Bring a large pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste.
- When the water comes to a rolling boil, drop in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips.
- Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired.
- Serve immediately.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/