Pasta with Heirloom Tomatoes, Fresh Mozzarella, Basil and Balsamic Vinegar

This recipe serves:  6

1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
sea salt and freshly ground black pepper to taste



3-4 pounds Heirloom tomatoes
1 cup fresh basil , julienned
8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
12 ounces pasta, fresh or dried, such as fettuccine
1 teaspoon olive oil

Garnish: fresh basil leaves
1. Pour the vinegar and salt into a small bowl, add the olive oil, garlic and pepper and mix. Taste for seasoning.

2. Wash and chop the tomatoes.

3. Toss with the balsamic vinaigrette and the julienned basil leaves. Add the mozzarella.

4. Bring a large pot of water to a boil. Add the pasta and boil 3-4 minutes if using fresh or according to directions on packet, until al dente. Drain in a colander.

5. Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking and mix with the tomato-basil salad.

To serve: Divide the pasta between 4 large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.

Serving Size: 1 cup of pasta with tomatoes and mozzarella

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