Fresh Mozzarella and Tomato Pasta
  • 3/4lb rigatoni
  • 2lbs plum tomatoes, coarsely chopped
  • 1 tbl balsamic vinegar
  • 3 tbl olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1/2c chopped fresh parsley
  • 1 tbl chopped fresh oregano
  • 8 oz fresh mozzarella, diced (throw it in the freezer for about ten-fifteen minutes before cutting, it makes it a lot easier to dice)
  1. Cook pasta until al dente, drain.
  2. Meanwhile, in a large bowl, combine tomatoes, vinegar and 1/2 tsp salt. Set aside.
  3. In a small skillet, heat the oil over low heat. Add garlic, cook, stirring often, until tender and just beginning to take color (about 4 minutes). Remove from heat and stir in red pepper flakes.
  4. Stir garlic mixture into reserved tomato mixture. Add parsely, oregano. mozzarella and pasta. Toss. Yummy!
I got this from "Everyday Foods," my favorite cooking magazine. I'm asked to bring this to every picnic/bbq I go to as a side, but I also serve it as a main dish.