Rotini with No-Cook Tomato Sauce
3 ½ cup diced and seeded ripe tomatoes
1 bunch scallions, thinly sliced
2 T. capers, rinsed
2 T. chopped fresh basil
2 T. chopped fresh oregano
1 clove garlic, minced
¼ cup OLIVE MILL Tuscany Balsamic
¼ cup OLIVE MILL Tuscan-Herb oil
¾ cup diced fresh mozzarella
Salt and pepper to taste
12 oz. rotini pasta
In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, add the balsamic, oil and cheese. Toss with salt and pepper and let sit for 30 minutes. Bring a large pot of water to a boil. Cook the pasta until el dente. Drain and add to sauce. Toss well.
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