serves 4 to 6
INGREDIENTS
4 ripe medium tomatoes, diced
1/2 cup fresh basil sliced
1/3 cup extra virgin olive oil
1 galic clove, finely diced
salt and fresh ground pepper to taste
1 pound bow ties pasta (farfalle)
8 onces fresh mozzarella, small dice
PREPERATION
In a large serving bowl, combine the tomatoes, basil, oil, garlic, and salt and pepper, let stand at room temperature.
Bring at least 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well and cook over high heat, until the pasta is al dente, tender yet firm to the bite.
Drain the pasta, and toss it with the sauce. Add the mozzarella and toss again.
Serve immediately.
You can also add Diced chicken breast (cooked), shrimp and/or backfin crab (cooked), or my favorite Hot Italian sausage. (cooked)
As for wine i would serve a Creme De Lys Chardonnay out of California, or for a red I would serve a Llia Llia Pinot Noir out of Chili
This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.
Christian Nelson is the owner of Vino & Vines (