No-Cook Summer Tomato And Mozzarella Pasta
No-Cook Summer Tomato And Mozzarella Pasta
“I call this my no-cook pasta because you don’t have to cook the sauce. I made this up when my family and I were all starving and it was hot. I happened to have some fresh organic rigatoni pasta from my local farmer’s market on hand and tried a fresher take on a conventional tomato-based sauce. Everyone love it and it was so easy; it makes an excellent summer pasta dish.” – Maria Rodale, author of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious.The Daily Meal is lucky enough to have an exclusive preview of Maria Rodale beautiful cookbook and will be featuring a number of her recipes leading up to the release of her new cookbook, Scratch.She is a passionate cook whose journey took her from learning to feed and nourish her family to exploring the food of other cultures to eventually starting her blog, Maria’s Farm Country Kitchen.Click here to purchase your own copy of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. Available October 11, 2016.
Servings
6
servings
Ingredients
- 1 pound pasta, such as rigatoni
- 5 tablespoon extra virgin olive oil
- 1 or 2 cloves garlic, finely chopped
- 5 or 6 small tomatoes chopped
- 8 ounce fresh mozzarella cheese, torn into small pieces
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh italian parsley leaves
- freshly ground black pepper
- grated pecorino cheese, for serving
Directions
- Cook the pasta according to package directions.
- Meanwhile, in a large bowl, combine the oil, garlic, tomatoes, mozzarella, basil, and parsley and toss to combine.
- Drain the pasta, add to the bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste and pass grated pecorino at the table.