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Rigatoni with Tomatoes and Mozzarella

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Rigatoni with Tomatoes and Mozzarella

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce. For cutting tomatoes, any sharp knife will do, but one with a serrated edge is best. Put fresh mozzarella in the freezer for 10 to 20 minutes to make it easier to cut.

Prep: 10 minutes
Total: 20 minutes

Ingredients

Serves 4

  • Coarse salt
  • 3/4 pound rigatoni, or other short tubular pasta
  • 2 pounds plum tomatoes, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon red-pepper flakes
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
  • 8 ounces fresh mozzarella cheese, diced

Directions

  1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
From Everyday Food, June 2004

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