1 pound short ribbed pasta, such as penne rigate or conchiglie
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.
To tomatoes, add capers, olives, basil leaves, red pepper flakes and 1/4 cup
olive oil. Mix.
Stir in fresh mozzarella**.
Cover bowl with plastic wrap and place in the sun for 2-3 hours (or let sit at
room temperature for 4 hours.)
Just, before serving, cook pasta according to package directions. Drain and toss
with remaining 1/4 cup olive oil.
Add pasta to sauce and mix again.
This sauce is also very good with grilled tuna.
* 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
Reprinted with permission from
the Wisconsin Milk Marketing Board.