pasta w/tomato, basil & fresh mozzerella
I had a recipe from Taste of Home but have misplaced it. I know I also add evoo (and can't remember if there is anything else) but was hoping someone can help me with measurements. The dish can be served either hot or cold. Any help would be appreciated...
it would help to know how much you want to cook, but as the King said, you really can't screw it up. I'd cut the tomatoes and mozzarella (about 1-1 proportions) up as big as you like, put them in a bowl. add the olive oil, salt, pepper, maybe some crushed red pepper flakes, maybe a bit of onion or garlic if you like...cook the pasta, then dump it in the bowl. the "sauce" can sit in the bowl for hours, but i'd add the basil only at the end, since it's best very fresh.