4 cups tomatoes, chopped
6-8 fresh basil leaves
1 large garlic clove
1 T extra-virgin olive oil
salt
pepper
1 lb butterfly (bow-tie) pasta
1/2 lb mozzarella, cubed
parmesan cheese, grated
Reserve 1 cup tomatoes and 2 basil leaves. Puree remaining tomatoes and basil with garlic and olive oil until smooth. Cut remaining basil into thin strips. Cook pasta and drain. Toss pasta with parmesan while hot. Add sauce and mix well. Top with reserved tomatoes, basil and parmesan.
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