Do you want a different side dish or even a main dish? This is definitely not your mama’s pasta with tomato sauce!
This recipe came from a 1990 Hometown Collection of America’s Best Recipes Cookbook and was submitted by The Women’s Art Guild, Laguna Gloria Art Museum in Austin, Texas. I have no recollection of where I picked up this cookbook but it is filled with some tasty recipes.
If you adore ripe tomatoes and pasta, you will enjoy this for a meal. It is a simple recipe that is easy to toss together. The finished dish has a strong tomato taste and the texture of the cheese becomes softer. I like it warm so I serve it immediately. I’m guessing it would be fine if it were served with the pasta at room temperature. It is definitely different!
|Ready to rest for an hour|
Tomato and Mozzarella Sauce with Pasta
6 to 8 ripe tomatoes, peeled, seeded and coarsely chopped
2 cups (8 ounces) shredded mozzarella cheese
¼ cup fresh basil, minced
¼ cup olive oil
3 cloves garlic, minced
1 tablespoon fresh parsley, minced
Salt and pepper to taste
1 (16-ounce) package spaghetti
Combine first 7 ingredients, stir well.
Cover and let stand at room temperature 1 hour.
Cook spaghetti according to package directions; drain well.
Immediately transfer hot spaghetti to a large serving bowl.
Pour sauce over hot cooked spaghetti, tossing gently to combine.