High Summer Tomato and Basil Sauce with Fresh Mozzarella
- 4 cups chopped ripe tomatoes
- 6-8 fresh basil leaves
- 1 large garlic clove, minced
- 1 TB olive oil
- Salt and freshly ground pepper
- 1 pound pasta- fusilli or similar
- ½ lb fresh mozzarella, ½” cubes
- Parmesan Reggiano, grated
Fabulous for when tomatoes are at their peak and abundant!
Boil plenty of water in a large pot for the pasta. Set aside one cup of the tomatoes and 2 of the basil leaves (use more basil if you love basil). Puree the remaining tomatoes and basil with the garlic and olive oil in a food processor until smooth. Add salt and pepper to taste. When the water is at a full boil, add the pasta, stir, cover the pot and bring back to a boil. Uncover pot and cook pasta until al dente, about 9 minutes. Cut the remaining basil in thin strips and set aside. Drain the pasta and toss right away with the mozzarella cubes. Top with the sauce and mix well. Add reserved tomatoes and basil. Sprinkle with grated cheese, if desired. Serve right away.