Saturday, November 8, 2008

Rigatoni with Tomatoes and Mozzerella

This recipe is one of Matthew's favorites and I just made it for my parents at Lake Powell a couple of weeks ago and it was a hit so I thought I would share it. It's from Martha Stewart Everyday Food June 2004.

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

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.

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.

Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

My interpretation:

Grape or cherry tomatoes are usually more flavorful than plum tomatoes so use those if you can. I don't bother using fresh garlic since it is so easy to substitute garlic powder--then you don't have to worry about dirtying another pan. You can eat it hot or cold but I think it's yummy to mix everything in with the warm pasta and serve immediately.

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