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

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

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

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Farfalle with Salsa Cruda

Ingredients

Method

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