Pasta Fresca (Fresh Tomato Sauce) September 8, 2017 by Jill Foucre Leave a Comment Pasta Fresca (Fresh Tomato Sauce) 2017-09-09 00:04:52 Serves 4 Print Ingredients 4 cups chopped tomatoes 6-8 fresh basil leaves 1 large garlic clove, minced or pressed 1 tablespoon extra virgin olive oil salt and freshly ground pepper to taste 1 lb. fusilli, bow-tie or penne pasta 1/2 lb fresh mozzarella, cut into 1/2-inch cubes grated parmesan or pecorino cheese (optional) Instructions Bring a large pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste. When the water comes to a rolling boil, drop in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips. Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired. Serve immediately. By Kelly Montgomery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/