Recipe by Lorraine of AZ
I posted this in answer to a question and thought I should probably post it here as well. This is an absolutely delightful summer lunch or supper meal. It is one De Laurentiis grew up with. When she tasted it, she pronounced it "Just as I remembered!" Note that you can use any small tube-shaped pasta such as elbow macaroni or pennette in this recipe. Do not, however, substitute sliced-for- sandwiches mozzarella for the fresh which is totally different.
- 354.88 ml ditalini (thimble-shaped pasta)
- 59.14 ml olive oil
- 9.85 ml minced garlic
- 5 plum tomatoes, chopped (about 1 pound)
- 226.79 g cold fresh mozzarella cheese, drained, cut into 1/2-inch cubes
- 8 large fresh basil leaves, coarsely chopped
Directions See How It's Made
- Boil up a large saucepan of salted water. Add the pasta and cook until tender but still al dente (firm to the bite), stirring often to prevent sticking. This takes about 8 minutes. Drain.
- Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to burn.
- Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked, drained pasta.
- Remove skillet from heat. Add the cheese and basil and toss to coat. Season to taste with salt.
- Spoon into small serving bowls and serve immediately.