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Pasta Fresca (Fresh Tomato Sauce) from Moosewood Cooks at Home

4 c. chopped tomatoes

6-8 fresh basil leaves

1 large garlic clove, minced or pressed

1 tbsp. extra virgin olive oil

salt and freshly ground black pepper to taste

 

 1 pound fusili, bow-tie, or penne pasta

 

½ pound fresh mozzarella, cut into ½ -inch cubes

grated Parmesan or Pecorino cheese (optional)

 

Bring a large 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, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the 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.

Serves 4-6

*Very easy and delicious. A wonderful way to enjoy fresh tomatoes, basil, and mozzarella in the summer.

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