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  • Rigatoni with Tomatoes and Mozzarella

    1 posts, 1 voices, 643 views, started Jul 19, 2009

    Posted on Sunday, July 19, 2009


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      Rigatoni with Tomatoes and Mozzarella


      Serves 4.

          * Coarse salt

          * 3/4 pound rigatoni, or other short tubular pasta

          * 2 pounds plum tomatoes, coarsely chopped

          * 1 tablespoon balsamic vinegar

          * 3 tablespoons olive oil

          * 3 garlic cloves, thinly sliced

          * 1/4 teaspoon red-pepper flakes

          * 1/2 cup chopped fresh parsley

          * 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried

          * 8 ounces fresh mozzarella cheese, diced


         1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

         2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.

         3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

         4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.


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