Marinated Fresh Tomato Sauce
from Mollie Katzen
Cut 3 large (3” diameter) ripe tomatoes into 1” chunks. Finely mince 12-15 basil leaves.
Combine tomatoes and basil in a bowl with:
1/4 C olive oil
1 clove garlic, minced
1/2 lb. mozzarella, cubed
1/2 teas. salt
lots of fresh ground pepper
Let sauce stand at room temperature for about an hour before cooking the pasta.
Cook 1/2lb. spaghetti or linguine until al dente.
Drain, transfer to a serving bowl and toss with tomato sauce and serve.
Makes 3-4 servings.