Balsamic-Tossed Pasta With Fresh Tomato, Arugula and Mozzarella |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Pleasures magazine. The heat from the pasta helps to melt the cheese and warm the sauce. You can also use a combination of basil and arugula for a tomato caprice taste. Ingredients:
2 cups tomatoes, seeded and chopped (2 large) |
2 cups arugula, coarsely chopped |
2 garlic cloves, chopped |
8 ounces fresh mozzarella cheese, cut into small cubes |
1 teaspoon sea salt |
1/2 teaspoon fresh ground pepper |
1/4 cup extra virgin olive oil |
12 ounces penne pasta (strozzapreti if available) |
2 tablespoons balsamic vinegar |
Directions:
1. Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.
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