Ruote with Tomato, Basil, and Fresh Mozzarella

From William-Sonoma Sauce

Ripe Plum (Roma)Tomatoes 1 1/2lb, peeled and seeded then diced
Garlic-2 cloves, minced
Fresh Basil leaves-10-15, torn into small pieces
Fresh Mozzarella-1/2 lb, diced
Olive Oil-2/3C
Kosher Salt
Ruote Paste-1lb (shaped like wagon wheels-other shapes like penne, farfalle, or fusilli work too)
Balsamic Vinegar-1tsp

In large bowl combine tomatoes and any juices from the cutting board, garlic, basil, 1 1/2tsp salt, pinch of pepper, the cheese, and olive oil and stir to combine. Cover with plastic and let stand at room temp. for 2 hours to allow the flavors to marry.


Cook the pasta (with the kosher salt) until al dente. Reserve 1/4C of the cooking water. Drain the pasta, add it to the sauce and toss to coat evenly (do not let stand before tossing, or the cheese may melt together into large lumps) Add reserved cooking water and stir. Drizzle with balsamic vinegar and serve at once.