by merrill
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Photo by Sarah Shatz
3
medium red, ripe tomatoes
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1/4 cup
finely chopped red onion
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1 tablespoon
good balsamic vinegar
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6 tablespoons
extra virgin olive oil
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1/4 cup
loosely packed chopped fresh basil
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Salt and freshly ground black pepper
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1 pound
curly pasta (I like cavatappi)
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1
medium ball fresh mozzarella
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A couple of hours before you plan to eat, core and roughly chop the tomatoes and tip them into a very large serving bowl. (You’ll be serving the pasta out of this very same bowl -- isn’t that great?) Add the chopped red onion, balsamic vinegar, olive oil, basil, a few healthy pinches of salt and several grinds of pepper. Gently stir these all together and let sit at room temperature for at least an hour so the flavors have a chance to meld.
Ask the hotline about this step!Cook the pasta in a large pot of very salty water (as Amanda rightly says, it should taste like seawater) until al dente. Meanwhile, dice the mozzarella and add it to the big bowl of tomatoes, onion, basil, etc.
Ask the hotline about this step!When the pasta is done, drain it thoroughly and add it to the bowl. Gently fold everything together and taste for seasoning, adding more salt and pepper if you’d like. Let the pasta sit for 5 minutes or so before serving, folding gently a couple of times to distribute the tomato juices and olive oil. Serve with a big green salad, or as an accompaniment to some nice, juicy grilled steaks.
Ask the hotline about this step!Delightfully simple and delicious dish that does a good balsamic vinegar justice.
Can you marinate the tomato mixture overnight?