Spicy Pasta Crudo with Fresh Mozzarella

Yield: 4 to 6 servings

Ingredients

• 2 pounds (about 6) firm, ripe tomatoes
• 3 tablespoons capers, drained and rinsed
• 1 cup kalamata or Gaeta olives, pitted and halved
• 11 very large basil leaves, cut in ribbons
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup garlic-infused olive oil*, divided
• 6 ounces Wisconsin fresh mozzarella cheese, diced*
• 1 pound short ribbed pasta, such as penne rigate or conchiglie

Instructions

1. Bring pot of water to boil. Gently drop in tomatoes and remove pot from heat. Let stand a minute or so and then remove and peel tomatoes. Discard seeds and dice. Place in large bowl that will accommodate pasta later.
2. To tomatoes, add capers, olives, basil leaves, red pepper flakes and 1/4 cup olive oil. Mix.
3. Stir in fresh mozzarella**.
4. Cover bowl with plastic wrap and place in the sun for 2-3 hours (or let sit at room temperature for 4 hours.)
5. Just, before serving, cook pasta according to package directions. Drain and toss with remaining 1/4 cup olive oil.
6. Add pasta to sauce and mix again.
7. Serve immediately.

Notes

* Or use unflavored oil and add 1 garlic clove, crushed along with other sauce ingredients. Remove garlic before serving.

** If you prefer, add mozzarella to the sauce just before serving, along with the pasta.

This sauce is also very good with grilled tuna.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin