Pasta with Uncooked Tomato, Basil & Mozzarella

This recipe is from Carol Troxel. From the ingredients, it sounds like a warm caprese...sounds great. Thanks Carol


Add hot pasta to this sauce and you have an incredible side dish or, as I usually eat it, a main meal. It is best made with fresh picked summer tomatoes, but when those are unavailable I have found grocery store, vine-ripened cherry tomatoes very acceptable.

PASTA WITH UNCOOKED TOMATO, BASIL and MOZZARELLA SAUCE

1 1/2 pounds tomatoes, seeded and chopped if large, or halved
and unseeded if using cherry tomatoes
3 garlic cloves, minced
1/2 cup packed fresh basil leaves, chopped coarse
1 cup diced mozzarella (about 1/4 pound)
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 pound dried pasta

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar and salt and pepper to taste and let the sauce stand, covered, at room temperature for at least one hour and up to four hours. Just before serving, in a pot of boiling, salted water cook the pasta until it is al dente; drain it well, and add it to the sauce.