For balsamic vinegar:
1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
sea salt and freshly ground black pepper
1 cup fresh basil, julienned
8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
12 ounces pasta, fresh or dried, such as fettuccine
1 teaspoon olive oil
Garnish: fresh basil leaves
1. Pour the vinegar and salt into a small bowl, add olive oil, garlic and 1 1/2 tablespoons of salt and pepper and mix. Taste for seasoning.
2. Wash and chop the tomatoes. Toss with the balsamic vinaigrette and the julienned basil leaves. Add the mozzarella.
3. Cook pasta according to the directions on the package.
4. Divide the pasta among 4 large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.
Serving Size: 1 cup of pasta with tomatoes and mozzarella