SPAGHETTINI WITH FRESH TOMATOES AND HERBS

SERVES 4

This is the perfect dish for those delicious summer tomatoes. The sauce is uncooked, but it is heated by the hot pasta. It is so fresh and delicious. I used plum tomatoes, but any variety will do.

INGREDIENTS

2 pounds fresh plum tomatoes (about 10 medium), cut into 1/2-inch pieces

4 ounces mozzarella cheese, cut into 1/2-inch cubes

4 large cloves garlic, minced

3 tablespoons shredded fresh basil

2 tablespoons chopped fresh parsley

Salt and pepper to taste

1-1/2 tablespoons balsamic vinegar

1/2 cup olive oil

1 pound spaghettini, or similar pasta

Freshly grated Parmesan or Romano cheese

In a large serving bowl, combine the tomatoes, mozzarella, garlic, basil, parsley, salt, pepper, vinegar and olive oil. Let stand 30-60 minutes at room temperature to macerate.

Meanwhile, cook the pasta according to package directions for al dente. Drain, and add to the tomatoes. Add 2 tablespoons grated cheese. Toss well to combine. Serve immediately, passing more cheese separately.

Note: For those who like it a little spicy, add some hot pepper flakes to the sauce.

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