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Pasta with Uncooked Tomato/Basil Sauce (Gourmet magazine)
1 ½ pounds tomatoes (about 3), seeded and chopped
3 garlic cloves, minced
½ cup basil leaves, coarsely chopped
1 cup diced mozzarella (¼ pound)
½ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 pound dried pasta

In a large bowl, combine tomatoes, garlic, basil, mozzarella, oil, and vinegar, and salt and pepper to taste. Let sauce stand, covered, at room temperature, for at least one hour and up to 4 hours. (It’s VERY FRAGRANT!) Just before serving, cook pasta until it is al dente. Drain pasta and add it to the sauce. Toss well to soften the cheese. Serves 4 to 6.