Ingredients
- 2 garlic (cloves minced)
- 1 shells
- 1 1/2 pound ripe tomatoes
- 1 pound shaped pasta of choice i (dried)
- 1/2 cup extra-virgin olive oil
- 1/2 cup packed basil leaves coarse (fresh chopped)
- 2 tablespoons balsamic
In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.
