Recipe courtesy of Gourmet Magazine

Pasta with Uncooked Tomato, Basil and Mozzarella Sauce

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 1/2 pounds ripe tomatoes (about 3), seeded and chopped

2 garlic cloves, minced

1/2 cup packed fresh basil leaves, chopped coarsely

1/2 pound fresh or processed mozzarella, diced

1/2 cup extra-virgin olive oil

2 tablespoons balsamic or red-wine vinegar

Salt and freshly ground black pepper

1 pound dried shaped pasta of choice, i.e. penne, farfalle, rigatoni or medium shells


  1. In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.