Balsamic-Tossed Pasta with Fresh Tomato, Arugula and Mozzarella

Enjoy this simple, two-step meal that serves four people. There is no need to cook the sauce since the heat from the pasta will warm the sauce and melt the cheese.


2 cups chopped seeded tomatoes (2 large)
2 cups coarsely chopped arugula
2 large garlic cloves, chopped
8 oz. fresh mozzarella cheese, cut into small cubes
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup Ariston Reserve Extra-Virgin Olive Oil
12 oz. strozzapreti (thin twisted pasta) or penne
2 tablespoons Ariston Balsamic Vinegar

1. In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.

2. Cook strozzapreti in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.