Pasta with Tomatoes and Mozzarella

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  7 medium whole or 861g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Garlic

  Raw

  1 clove or 3g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Basil

  Fresh

  4 ½ tbsp, chopped or 12g

• Salt

  Table

  1 dash or 0.4g

Directions

1. PREPARATION: Halve garlic clove. Chop tomatoes. Cut mozzarella into 1/2" pieces. Coarsely chop basil.
2. Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
4. DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

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