Prep 30 mins
Cook 1 hr
I found this recipe in Country Living and am posting it here for safekeeping. I have not tried it yet.
- 2⁄3 lb fresh mozzarella cheese, 1/2-inch cubes
- 1⁄2 teaspoon coarse sea salt
- 1⁄2-1 cup olive oil
- 4 tablespoons butter
- 1 cup finely chopped vidalia onion
- 1⁄4 cup finely chopped garlic
- 1 lb pasta
- 4 cups vine-ripened tomatoes, seeded
- 3⁄4 cup freshly grated romano cheese
- 1⁄2 cup chopped basil
- Toss mozzarella and salt together. Set aside.
- Bring a large pot filled with water to a boil.
- Heat the oil and butter in a large saute pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender (approx. 10 minutes).
- Cook the pasta in the boiling water until al dente.
- Add the tomatoes to the cooked onions and increase the heat to high. Continue to cook, stirring occasionally, until just tender (approx. 5 minutes).
- Drain the pasta and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
- Transfer to a large platter and garnish with basil leaves and remaining cheese.
This was very good and very easy! I used 1/2 cup olive oil and I would not add anymore than that. Thanks for a great recipe.
I made it for my husband and he thought it was great. He wanrs to have it regularly. I omitted the seasalt until the end and added a little to taste.