Fresh Mozzarella and Tomato Pasta
INGREDIENTS
- 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)
DIRECTIONS
- Cook pasta until al dente, drain.
- Meanwhile, in a large bowl, combine tomatoes, vinegar and 1/2 tsp salt. Set aside.
- 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.
- Stir garlic mixture into reserved tomato mixture. Add parsely, oregano. mozzarella and pasta. Toss. Yummy!