4 cups chopped ripe tomatoes
6–8 large fresh basil leaves
1 large garlic clove, minced or pressed
1 tablespoon extra-virgin olive oil
salt and freshly ground pepper to taste
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1 pound butterfly (bow-tie) or fusilli pasta
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1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
grated Parmesan or Pecorino cheese (optional)
Bring a large covered pot of water to a rapid boil.
Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, purée the remaining tomatoes and basil with the garlic and olive oil until smooth. Add salt and pepper to taste.
When the water comes to a rolling boil, stir in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips.
Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired. Serve immediately.
PER 8-OZ SERVING: 273 CALORIES, 11.7 G PROTEIN, 9.2 G FAT, 36.2 G CARBOHYDRATE, 173 MG SODIUM, 63 MG CHOLESTEROL.
TOTAL TIME
20 minutes
SERVINGS
4 to 6
MENU
Serve this pasta dish outdoors if possible, with Bruschetta (see page 262) and Beans and Greens (see page 120), or with steamed or marinated green beans or Broiled Eggplant (see page 74).
This dish couldn’t be easier. It is strictly for summertime, however, when the tomatoes are vine-ripened and the basil is fresh. Pasta Fresca so perfectly captures the fresh tastes of the season that we crave it again and again in hot weather, and we dream about it all winter.