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<BR>Corkscrew Pasta with Fresh Tomatoes & Mozzarella 599
Corkscrew Pasta with Fresh Tomatoes & Mozzarella
IMADREAMIN
1 T. olive oil - 1/3 cup chicken broth - 3 large ripe tomatoes, cut into small chunks - 4 cloves garlic, flattened slightly - 8-10 fresh basil leaves, cut into thin shreds - 4 ozs. mozzarella cheese, shredded - salt and pepper to taste - 3/4 pound corkscrew pasta.
In large bowl, combine oil, broth, tomatoes with all their juices, garlic, basil, cheese, salt and pepper. Let stand at room temperature at least 15 minutes, stirring occasionally. Carefully pick out garlic just before adding pasta.
Cook pasta, drain well, and immediately add to tomato-mozzarella mixture in the bowl. Toss gently until pasta is well coated. Ladle into bowls and serve.
