Summer Pasta

• 1 pound fresh mozzarella cheese, cut into small dice
• 8 medium tomatoes, cut into small dice
• 4 garlic cloves, finely chopped
• 1 cup olive oil
• 1 cup coarsely chopped fresh basil
• 1 tablespoon plus 1 teaspoon kosher salt
• Freshly ground black pepper
• Crushed red pepper
• 1 1/2 pounds spaghetti or penne rigate

1. In a bowl, toss the mozzarella with the tomatoes, garlic, olive oil, basil and kosher salt.
2. Season generously with black pepper and crushed red pepper.
3. Let stand for 30 minutes.
4. Meanwhile, bring a stockpot of water to boil.
5. Salt the water and stir in the pasta.
6. Boil, stirring occasionally, until al dente, about 12 minutes; drain well.
7. Return the pasta to the pot, add the sauce and toss very well.
8. Serve hot or at room temperature.

mozzarella cheese, tomatoes, garlic, olive oil, fresh basil, kosher salt, freshly ground black pepper, red pepper, penne rigate

Taken from www.foodandwine.com/recipes/summer-pasta (may not work)