A terrific summer pasta on a hot day; freshly cooked pasta tossed with a room temperature sauce. We grow Sun Gold, Red Cherry Tomatoes and San Marzanos for summer cooking. I love the idea that the sauce sits and marinates on the counter until dinner time!
Makes 4 Servings
¼ cup EVO
1 large clove garlic, minced
1 Tbsp. each chopped fresh basil, fresh oregano & flat leaf parsley
½ cup mozzarella cheese, cubed (either shredded regular mozzarella or cubed fresh mozzarella)
2 cups fresh plum tomatoes, diced
12 oz – 16 oz. dried spaghettini
Salt & freshly ground black pepper to taste
Combine all ingredients, except pasta, in a large bowl and let sit at room temperature for 3 – 4 hours. Cook the pasta in boiling salted water until al dente. Drain quickly, top immediately with the Marinated Tomato sauce and serve immediately. Can be served with Parmigiano if you wish.