CAPRESE PASTA
Steps:
- 1. Start a large pot of boiling, salted water. Slice each tomato in half across the equator and over the sink, scoop out most of the seeds with your fingers. You don't need to get them all. Chop the tomatoes to medium dice and place in a colander for a couple of minutes to drain excess liquid. Transfer tomatoes to a bowl, chop basil and parsley. 2. Smash a clove of garlic with the heel of your hand and sauté very gently in ¼ c. of olive oil over low heat. Talk care not to brown the garlic. Remove the garlic after a few minutes and add the warm oil to the tomatoes. Add the chopped basil and toss. 3. Cook the pasta. While the pasta is cooking, slice the mozzarella into 3/8 in. cubes. Grate the Romano cheese. 4. When the pasta is almost cooked, season the tomatoes with a generous pinch or two of kosher salt and fresh ground pepper. If you add the salt too soon, the tomatoes will render too much juice. 5. When the pasta is cooked al dente, drain quickly (do not rinse) and return to the pot, off the heat. Add the tomato mixture and the mozzarella. Mix well, cover tightly and let sit for 5 minutes. Stir again. The heat of the pasta should have partially melted the mozzarella. Add the parsley and Romano cheese. Note - When I make this again, I am going to heat the tomato mixture briefly before adding to the pasta.
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