Tomato and Mozzarella Sauce With Pasta |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Wow! This is the best use of fresh garden tomatoes I can think of. I absolutely loved this. I cooked this recipe, but I wonder now if it's supposed to be uncooked. I left my tomatoes chopped but with the seeds and the skin on. Recipe courtesy of America's Best Recipes 1990 and The Women's Art Guild, Laguna Gloria Art Museum of Austin, Texas. Ingredients:
6 -8 tomatoes (ripe, peeled, seeded, and coarsely chopped) |
2 cups mozzarella cheese, shredded |
1/4 cup fresh basil, minced |
1/4 cup olive oil |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 tablespoon fresh parsley, minced |
salt |
pepper |
16 ounces spaghetti |
Directions:
1. Combine first 7 ingredients and stir well.
2. Cover and let stand at room temperature 1 hour.
3. Cook spaghetti according to package directions and drain well.
4. Immediately transfer hot spaghetti to a large serving bowl.
5. Pour sauce over hot cooked spaghetti, tossing gently to combine.
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