Rigatoni with Tomatoes and Mozzarella · Jan 12, 04:14 PM by Kim Skene
Coarse salt
3/4 pound rigatoni or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried)
8 ounces fresh mozzarella cheese, diced
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella (put fresh mozzarella in the freezer for 10 to 20 minutes to make it easier to cut), and pasta; toss.
