Ingredients Jump to Instructions ↓

  1. 4 cups chopped ripe tomato es

  2. 6-8 large fresh basil leaves

  3. 1 large garlic clove minced or pressed

  4. 1 tablespoon extra-virgin olive oil

  5. salt and freshly ground pepper to taste

  6. 1 pound bowtie pasta

  7. 1/2 pound fresh mozzarella cheese,cut into 1/2-inch cubes

  8. grated parmesan

Instructions Jump to Ingredients ↑

  1. Bring a large covered pot of water to a rapid boil.

  2. Set aside 1 cup of the chopped tomatoes and two of the basil leaves.In a blender,puree the remaining tomatoesand basil with the garlic and olive oil until smooth.Add the salt and pepper to taste.

  3. When the water comes to a rolling boil,stir in the pasta,re-coverthe pot,and return to a boil.Uncover and cook the pastauntil al dente,about 8 to 10 minutes.Cut the reserved basil leaves into thin strips.

  4. Drain the cooked pasta and toss it immediately with the mozzarella cubes.Add the sauce and mix well.Top with reservedtomatoes and basil,and grated cheese.Serve immediately.


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