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Pasta con Pomodoro Crudo (Pasta with Fresh Tomatoes) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Ingredients
- 1 lb rigatoni pasta
- 1 lb grape tomatoes or tomatoes on the vine (cut into cubes)
- 8 ounces fresh mozzarella cut into cubes
- 6-7 fresh basil leaves washed
- 3 tablespooons extra virgin,cold pressed olive oil
- salt to taste
Directions
- Cook pasta as directed on package, drain. Place in bowl, let cool. When cool, place in other ingredients except basil leaves, salt to taste,stir. Top with fresh basil leaves, place in refrigerator for 30 minutes, serve.
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