Ingredients

The following ingredients have 7 Servings
  • 1 1/2 lbs. (750 grams) tomatoes (cored and coarsely chopped)
  • 4 cloves garlic (minced or pressed)
  • 1/2 cup fresh basil leaves (slivered)
  • 1/2 cup (125 ml) extra-virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1/2 tsp. red pepper flakes
  • 1/2 lb. (250 grams) mozzarella cheese (cut into small cubes)
  • 1/4 cup (36 grams) pine nuts
  • kosher salt and freshly ground black pepper
  • 1 lb. (500 grams) pasta
  • 2 ounces (60 grams) prosciutto (thinly sliced and torn into small pieces)

Instruction

  • In a large bowl, combine the chopped tomatoes, garlic, basil, olive oil, vinegar, and red pepper flakes. Stir well and let stand at room temperature for a few minutes, allowing the flavors to blend. Chop and stir in the mozzarella. Set aside.
  • Meanwhile, bring a large pot of water to boil. Add a generous pinch of salt and the pasta and cook, stirring occasionally, until al dente. Drain well, then allow pasta to cool for 1-2 minutes. (You don't want it to melt the mozzarella in the next step.)
  • Add pasta to the tomato-mozzarella mixture, along with the prosciutto and pine nuts. Season with a bit of salt and pepper, and toss to combine.
  • Serve warm, at room temperature, or cold. If you make ahead or have leftovers, cover pasta tightly and store in the fridge for up to 2 days.