Rotini with Salsa Crude


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


Rotini with Salsa Crude imported from Recipe Import


10 oz
gluten-free rotini
1 1⁄2 lb
tomatoes (cored and chopped)
2 clv
garlic (minced)
1⁄2 c
olive oil
3 T
balsamic vinegar
1⁄2 t
red pepper flakes
1⁄2 lb
smoked mozzarella (cubed)
1⁄4 c
pine nuts
2 oz
prosciutto (thinly sliced chopped)
ground black pepper


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.