Wednesday, March 2, 2011

Farfalle with Salsa Cruda


A few years ago my best friend, Nicoll, came across this recipe and had me over for a taste test.  Well it is pretty much my favorite way to use fresh tomatoes.  I know, I know....you think I say that about everything I make with tomatoes this time of year, but seriously, everything I taste that contains a fresh tomato makes me feel like that!!!

How could you not, I mean that are freaking amazing!!!

Of course it doesn't hurt that this also has mozzarella, basil, pasta and PROSCIUTTO!!!  I am just not positive that life really gets any better than that combination.

This recipe originally came from a William-Sonoma cookbook but we have adjusted it over the years to our personal taste and by that I mean we usually add pancetta as well, probably a little more mozzarella than the original recipe calls for and anything else we may be craving when at the store picking up the ingredients.

 
I thought we would start with how the original recipe reads but just know, this is an awesome recipe to which you can always add additional ingredients!

Farfalle with Salsa Cruda

1 1/2 pound tomatoes, cored and chopped
2 cloves garlic, minced
1/2 cup fresh basil (or 2 2/3 tablespoons dried basil)
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes
1/2 pound mozzarella cheese, cubed
1/4 cup pine nuts, toasted
salt and pepper
1 pound pasta, penne or bowtie
2 ounces prosciutto
pancetta

In a large bowl, combine tomatoes, garlic, vinegar, basil, oil and red pepper flakes. 
Stir well and let stand at room temperature for about 15 minutes. 
Stir in mozzarella cheese and let stand for 10 minutes longer. 
In the meantime, cook pasta and toast pine nuts. 
 
Drain pasta and add pasta pine nuts, prosciutto and pancetta.
    
Serve warm or cold.

Hubert was so worn out from all the playing that he could barely chew on his bone!
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