This pasta dish resembles a pizza Margherita, the basic pizza found on pizzeria menus all over Italy. Because the tomatoes are only very quickly sautéed in olive oil, I remove the seeds so the sauce will not be too watery. Make sure to drain the pasta when it is still a little underdone so that it can sit in a covered bowl to melt the mozzarella without becoming overcooked.
© 2009 Giuliano Hazan. All rights reserved.