This is a family pasta recipe that can be easily adapted for a low-sodium diet. One must have good tomatoes, the fresher the better. In a big bowl, mix: 2 lbs ripe tomatoes, chopped and their juices (my grandmother's receipe said to peel and seed them first. I never bother with that, I just chop them with skin on and it still tastes good) 8 oz fresh mozzarella, diced 20 fresh basil leaves, shredded 5 cloves garlic, minced 5 Tbs olive oil 1/8 tsp oregano few sprigs parsley, minced salt and pepper as desired (I omit salt entirely) Mix everything up and let it sit at room temperature AT LEAST ONE HOUR to let the flavors blend. A couple hours is better. The smell is heavenly. When you are ready to eat, toss the sauce with 1 lb hot cooked pasta of your choice. If you can afford a little sodium, sprinkle some freshly grated parmesan on top. Together with corn on the cob, this is my favorite summer meal! Enjoy!
Oh, this sounds wonderful!!! I started making a similar one with cherry tomatoes and olive oil, but in a skillet. Now I'll try this recipe with all the lovely additions....yum yum yum!!!
