Post by Debbie on Jun 12, 2012 18:46:47 GMT -5
2/3 pounds fresh mozzarella, 1/2-inch cubes1/2 teaspoon salt
1 cup olive oil
4 tablespoons butter
1 cup Vidalia onion, finely chopped
1/4 cup garlic, finely chopped
1 pound pasta
4 cups vine-ripened tomatoes, seeded, chopped
3/4 cup Romano cheese, freshly grated
1/2 cup basil, chopped
Toss mozzarella and salt together, and set aside.
Fill a medium stockpot with water and bring to a boil.
Heat the oil and butter in a large sauté pan over medium-high heat.
Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally,
until the onion is very tender — about 10 minutes.
Cook the pasta in the boiling water until al dente.
Add the tomatoes to the cooked onions, and increase the heat to medium-high.
Continue to cook, stirring occasionally, until just tender — about 5 minutes.
Drain the pasta, and toss into the tomato-onion mixture to evenly coat.
Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese.
Serve immediately.
1 cup olive oil
4 tablespoons butter
1 cup Vidalia onion, finely chopped
1/4 cup garlic, finely chopped
1 pound pasta
4 cups vine-ripened tomatoes, seeded, chopped
3/4 cup Romano cheese, freshly grated
1/2 cup basil, chopped
Toss mozzarella and salt together, and set aside.
Fill a medium stockpot with water and bring to a boil.
Heat the oil and butter in a large sauté pan over medium-high heat.
Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally,
until the onion is very tender — about 10 minutes.
Cook the pasta in the boiling water until al dente.
Add the tomatoes to the cooked onions, and increase the heat to medium-high.
Continue to cook, stirring occasionally, until just tender — about 5 minutes.
Drain the pasta, and toss into the tomato-onion mixture to evenly coat.
Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese.
Serve immediately.