This recipe is from the Williams-Sonoma "Weeknight" cook book. It's wonderful despite the picture. I guess a career as a food stylist is out.1 1/2 lb. tomatoes
2 cloves garlic, minced
1/2 c. fresh basil, slivered
1/2 c. olive oil
3 Tbsp. balsamic vinegar
1/2 tsp. red pepper flakes
1/2 lb. smoked or regular mozzarella cheese, cubed
1/4 c. pine nuts (optional)
salt and freshly ground pepper
farfalle, penne or other medium-sized pasta - 1 lb.
2 oz. prosciutto, thinly sliced and chopped
In a large bowl, combine the tomatoes, garlic, basil, oil, vinegar, and red pepper flakes. Stir well and let stand at room temp for about 15 minutes to blend the flavors. (My flavors were blending for about 45 minutes.) Stir in the mozzarella and let stand for about 10 minutes longer.
(This next step is optional. I looked at two stores for pine nuts and couldn't find them. Of course, I found some in my freezer the next day.) Meanwhile, in a small, dry frying pan over medium-high heat, toast the pine nuts, stirring often, until fragrant and pale gold, 1-2 minutes. Transfer to a plate and set aside.
At the same time, bring a large pot of water to a boil. Add 2 Tbsp. salt and then the pasta and cook, stirring occasionally, until al dente. Drain well and add the pasta to the sauce, along with the prosciutto and pine nuts. Toss to combine and slightly soften the cheese. Season to taste with salt and pepper. Serve.
This has a lot of flavor, is very simple and will definitely be made again.
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