By Dolita Dohrman
(From Courier Journal 7/23/09)
3 ½ C. diced and seeded ripe tomatoes (Bardstown Rd. Farmers’ Market)
1 bunch scallions, whites and pale greens only, thinly sliced
2 T. capers, rinsed
2 T. chopped fresh basil ( backyard garden)
2 T. chopped fresh oregano ( backyard garden)
1 clove garlic, minced
¼ C. balsamic vinegar
¼ C. extra virgin olive oil
¾ C. diced fresh mozzarella
Salt and Pepper to taste.
12 oz. whole grain rotini pasta
In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, then add the vinegar, oil and mozzarella. Toss again to mix. Season with salt and pepper, then let sit for 30 minutes.
When ready to serve, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain the pasta and add to the sauce . Toss well. Serve warm or cold. Serves 6
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