Pasta With Uncooked Tomato Basil And Mozzarella Sauce Recipe

Ingredients

1 1/2 lbs. tomatoes (about 3), seeded and chopped

3 garlic cloves, minced

1/2 c. packed fresh basil leaves or parsley, coarsely chopped

1 c. diced Mozzarella

1/2 c. extra-virgin olive oil

2 tbsp. red wine vinegar

Salt and a few hot dried pepper flakes, to taste

1 lb. spaghetti

Method

In a large bowl combine well the tomatoes, garlic, basil, Mozzarella, oil, vinegar and salt and pepper flakes to taste and let sauce stand, covered at room temperature for at least 1 hour and up to 4 hours.

Just before serving, in a kettle of boiling, salted water, cook the spaghetti, until it is al dente.

Drain it well and add it to the sauce.

Toss and serve immediately.

Makes 4 servings.

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