Serves: 4
Total Calories: 727
1 Cut the tomatoes in half and remove the cores. Squeeze out the tomato seeds. Chop the tomatoes and place them in a bowl large enough to hold all of the ingredients.
2 Stir in the oil, garlic, and salt and pepper to taste. Stack the basil leaves and cut them into thin ribbons. Stir the basil into the tomatoes. This sauce can be made ahead of time and kept at room temperature up to 2 hours.
3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta and toss it with the sauce. Add the mozzarella and toss again. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roman Tomato and Mozzarella Pasta recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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