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Fettuccine with Tomatoes, Mozzarella & Basil

By Leslie Blythe Pasta, Vegetarian Boiling, Mixing

December 1, 2014

Fettuccine with Tomatoes, Mozzarella & Basil is simple to make and can be made ahead.

Prep: 5 mins
Cook: 10 mins
Yields: 6 Servings

Ingredients

1 garlic clove, halved

2 pounds tomatoes, chopped

8 ounces fresh mozzarella, cut into ½" pieces

½ cup fresh basil, coarsely chopped

¼ cup extra-virgin olive oil

Kosher salt, freshly ground pepper

1 pound fettuccine or other pasta

Directions

1Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

2Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

--Make ahead
Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

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