Rotini with Salsa Crude
Submitted by glutenfreeweek on Thu, 08/08/2013 - 04:20
Summary
Yield | |
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Source | glutenfreeweek |
Prep time | 30 minutes |
Cooking time | 30 minutes |
Total time | 1 hour |
Description
Rotini with Salsa Crude imported from Recipe Import
Ingredients
Instructions
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 an let stand for about 10 minutes longer.
Toast the pine nuts
Meanwhile, in a small, dry frying pan over medium-high heat, toast the pine nuts, stirring often, until fragant and pale gold, 1-2 minutes. Transfer to a plate and set aside.
Cook the pasta
At the same time, bring a large pot of water to a boil. Add 2 Tbsp. 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.
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