Spicy Pasta Crudo with Fresh Mozzarella
- 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
- 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.
- Serve immediately.
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.