This dish is equally as good at room temperature (read: picnics).
Ingredients
6 Servings
1
garlic clove, halved
2
pounds tomatoes, chopped
8
ounces fresh mozzarella, cut or torn into 1/2-inch pieces
1
/2 cup coarsely chopped fresh basil
1
/2 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1
pound medium shell-shaped or other short pasta
Preparation
-
Step 1
Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
Step 2
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
Step 3
DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 580 Fat (g) 29 Saturated Fat (g) 8 Cholesterol (mg) 30 Carbohydrates (g) 63 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 20 Sodium (mg) 330
