Ingredients
- 2 garlic (cloves minced)
- 1 shells
- 450 gr ripe tomatoes
- 200 gr shaped pasta of choice i (dried)
- 120 ml extra-virgin olive oil
- 18 gr packed basil leaves coarse (fresh chopped)
- 18 gr 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.
