Pasta Fresca


  • 4 cups Tomatoes, chopped (riper is better)
  • 8 Fresh basil leaves
  • 1 Garlic clove, minced or pressed
  • 1 tbsp Olive oil
  • Salt and pepper
  • 1 lb Butterfly or fusilli pasta
  • 1/2 lb Mozzarella cheese, in 1/2 inch cubes
  • Grated Parmesan or Pecorino cheese (optional)


  1. Boil a large pot of water.
  2. Set aside 1 cup of tomatoes and 2 basil leaves.
  3. Purée the remaining tomatoes with basil, garlic, and olive oil until smooth.
  4. Add salt and pepper to taste.
  5. Stir pasta into the pot of water. Boil uncovered until tender but firm.
  6. Cut the reserved basil leaves into thin strips.
  7. Drain the cooked pasta and toss immediately with the mozzarella cubes.
  8. Add the sauce and mix well.
  9. Top with remaining tomato, sliced basil, and grated cheese.

Source: Moosewood Restaurant Cooks at Home

recipes/pasta_fresca.txt · Last modified: 2007/04/27 01:05 by Fresh Foodie
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