Spaghettini with Fresh Tomatoes and Herbs

Serves 4 to 6

This is the perfect pasta recipe to use some of those flavorful summer tomatoes. The sauce is uncooked, but it is heated by the hot pasta. It is a quick, easy, healthy, fresh and delicious vegetarian main dish. I usually use plum tomatoes, but any type and variety will do. Multigrain or whole wheat pasta makes it even healthier. This pasta is equally good hot, warm or at room temperature and, because it so light, can be presented as a side dish, serving more people.

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 (can use part-skim)
• 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
• 1/4 cup olive oil
• 1 pound spaghettini or similar pasta (see comments above)
• 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 to 60 minutes at room temperature to macerate.

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

Notes: For those who like it a little spicy, add some hot pepper flakes to the sauce or pass them when serving.