This Williams-Sonoma Pasta recipe was given to me a couple years ago by my dear friend, Julie. I was hosting a dinner party and needed a dish that would allow me the freedom to prep ahead of time and visit with our guests away from the kitchen. This Pasta is light and refreshing and is always a hit. It has now become my "go-to" dish for any occasion. It's actually really good served cold too!
Here's Sarah again to help with the ingredients...
Farfalle with Salsa Cruda (aka Julie's Pasta): Ingredients
1 1/2 lbs. Roma/ Plumb Tomatos (cut)
2 Cloves Garlic (minced)
1/2 Cup Fresh Basil (cut into slivers)
1/2 Cup Olive Oil
2 Tbsp. Balsamic Vinegar
Salt and Pepper
1/2 tsp. Red Pepper Flakes
1/2 lb. Mozzarella (log) cut in cubes
1/4 Cup Pine Nuts (toasted in frying pan- cooks quickly)
1lb. Farfalle Pasta (bow tie)
3 Ounces Prosciutto (thinly sliced)
* I take liberty with the garlic, tomatoes, basil and prosciutto. But, the olive oil/balsamic mixture should not be messed with. It's the perfect combination!
Opps! Mom you forgot to take a photo of the Mozzarella!
My Recipe Holder. She comes in handy.
Cut up the Mozzarella log into cubes. Put in big bowl (you will be adding more ingredients!)
Cut up Tomatoes. (you can see I used cherry tomatoes this time!)
Mix tomatoes into bowl with cheese.
Mince the garlic. Add to bowl.
Starting to look pretty! Tomatoes, Mozzarella and Garlic!
Slice up the Proscuitto!
Mix Proscuitto into bowl.
Slice up Basil and add to bowl.
Boil your water and cook the Farfalle
Toast pine nuts and put into mixture (mine were already pre-toasted!)
Now time for the dressing. Mix in a separate bowl:
Balsamic & Olive Oil. Mix together and pour over mix.
Red Chile Pepper Flakes
Salt and Pepper
Drain your pasta
Sarah gave us the grand finale that night by rolling over for the first time!