I tried a new recipe last night, compliments of Williams-Sonoma. It was fairly easy to make, and tasted very good - the 2-year old even cleaned his plate! Try it out and let me know what you think:
Farfalle with Salsa Cruda
- Tomatoes: 1 1/2 lbs. cored and coarsely chopped
- Garlic: 2 cloves, minced
- Fresh Basil: 1/2 cup slivered
- Olive Oil: 1/2 cup
- Balsamic Vinegar: 3 Tablespoons
- Red pepper flakes: 1/2 teaspoon
- Smoked or regular mozzarella cheese: 1/2 lb., cubed
- Pine nuts: 1/4 cup
- Salt and freshly ground pepper
- Farfalle, penne, or other medium-sized pasta: 1 lb.
- Prosciutto: 2 oz. thinly sliced and chopped
1. Prepare the sauce
In a large bowl, combine the tomatoes, garlic, basil, oil, vinegar, and red pepper flakes. Stir well and let stand at room temperature for about 15 minutes to blend the flavors. Stir in the mozzarella and let stand for about 10 minutes longer.
2. Toast the pine nuts
Meanwhile, in a small, dry frying pan over medium-high heat, toast the pine nuts, stirring often, until fragrant and pale gold, 1-2 minutes. Transfer to a plate and set aside.
3. Cook the pasta
At the same time, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook, stirring occasionally, until al dente, according to the package directions. Drain well and add the pasta to the sauce, along with the prosciutto and pine nuts. Toss to combine and slightly soften the cheese. Season to taste with salt and black pepper. Serve the pasta warm or at room temperature.