Amy served this dish as a cold pasta salad by rinsing the noodles in cold water. This recipe is actually from Mary Heitkemper, a creative artist and small batch baker in Tosa. It was featured in one of her newsletters, Art Garage. Follow Mary on Pinterest!
3/4 c. olive oil
1/4 c. balsamic vinegar
4 cloves garlic, minced
1/4 c. chopped fresh basil
1/4 tsp. crushed red pepper
1 lb. Roma or plum tomatoes chopped
1/2 lb. fresh mozzarella cheese in 1/2" cubes (I used the pre-packaged balls because I am lazy)
1 lb. pasta of your choice
In a large bowl, combine first 7 ingredients. Cook pasta according to package directions, drain and toss with tomato mixture, allowing mozzarella to melt slightly. Serve warm with fresh grated parmesan.
This fresh Italian pasta salad would go perfect with our current October book selection, Beautiful Ruins by Jess Walter.