Pasta With Mozzarella-Tomato Sauce

1. 1

   Cut the tomatoes into 1/2-inch cubes and place them in a medium glass bowl.

2. 2

   Cut the Mozzarella into 1/2-inch cubes and add to the tomatoes.

3. 3

   Layer the basil leaves and then roll up lengthwise. Slice thinly through the roll to make a chiffonade and add to the tomato mixture.

4. 4

   Add the garlic, olive oil, salt and pepper to the bowl and stir to combine.

5. 5

   Allow to sit, covered, at room temperature for at least 1 hour.

6. 6

   When ready, cook the pasta in boiling salted water until al dente.

7. 7

   Drain and immediately toss with the raw tomato mixture.

8. 8

   Serve at once with freshly grated Parmesan cheese and more black pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.