Farfalle with Salsa Cruda

Name: Farfalle with Salsa Cruda
Yield: Makes 4 Servings
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; Pine nuts, ¼ cup (1¼ oz/40 g); Tomatoes, 1½ lb (750 g), cored and coarsely chopped; Garlic, 2 cloves, minced; Smoked or fresh mozzarella cheese, ½ lb (250 g), cubed; Fresh basil, ½ cup (¾ oz/20 g) slivered; Farfalle or other medium pasta, 1 lb (500 g); Prosciutto, 2 oz (60 g) thinly sliced, chopped; Red pepper flakes, ½ teaspoon; Balsamic vinegar, 3 tablespoons; Olive oil, ½ cup (4 fl oz/125 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Tomatoes, 1½ lb (750 g), cored and coarsely chopped
Garlic, 2

Europe
Italy
Dinner
Pasta
Mediterranean

Method

Prepare the sauce

In a large bowl, combine the tomatoes, garlic, basil, oil, vinegar, and red pepper flakes. Stir well and let stand at room temperature for about 15 minutes to blend the flavors. Stir in the cheese and let stand for about 10 minutes longer.
Toast the pine nuts

Meanwhile, in a small frying pan over medium-hig