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Ingredientes
- 1Â 1/2 lb Ripe tomatoes seeded, minced
- 2 x Garlic cloves chopped
- 1/2 c. Fresh basil leaves - (packed) minced coarse
- 1/2 lb Fresh or possibly processed mozzarella diced
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Balsamic or possibly red-wine vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb Dry shaped-pasta of choice
- Â Â (i.e. penne, farfelle, rigatoni or possibly medium shells)
Direcciones
- In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hrs.
- Just before serving, in a kettle of boiling salted water cook the pasta till it is al dente, drain it well, and add in to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 353 | 79% |
| Total Fat 40.0g | 50% |
| Saturated Fat 11.23g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 366mg | 15% |
| Potassium 430mg | 12% |
| Total Carbs 9.15g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.87g | 4% |
| Protein 14.12g | 23% |
