Marinated Tomato Pasta Sauce

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.Phyllis Signature

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