Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pasta With Heirloom Tomatoes, Fresh Mozzarella, Basil and Balsamic Vinegar
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- #114300
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Balsamic Vinegar
1 tablespoon balsamic vinegar
1 1/2 tablespoon olive oil
1/2 teaspoon chopped garlic
sea salt
freshly ground black pepper
Pasta
3 heirloom tomatoes
1 cup fresh basil, julienne cut
8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
12 ounces pasta, fresh or dried, such as fettuccine
1 teaspoon olive oil
fresh basil leaves, for garnish
directions
Pour the vinegar and salt into a small bowl, add olive oil, garlic and 1 1/2 tablespoons of salt and pepper and mix. Taste for seasoning.
Wash and chop the tomatoes. Toss with the balsamic vinaigrette and the julienne basil leaves. Add the mozzarella.
Bring a large pot of water to a boil. Add the pasta, bring to a boil and cook until al dente, 3 to 4 minutes for fresh pasta or according to the directions on the package.
Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking and mix with the tomato-basil salad.
Divide the pasta among large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.
added by
sjosie
nutrition data
574 calories, 22 grams fat, 70 grams carbohydrates, 24 grams protein per serving.
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