Pasta, Shrimp with

Uncooked Mozzarella and Fresh Tomato's

Yield: 4-6 servings

Chef's note: The addition of shrimp is optional.

Ingredients:

1 pound fresh, ripe tomato's (3 to 4 large ones, or about 8 plum tomato's)

1/2 cup extra virgin Olive Oil

1/4 cup fresh basil, coarsely chopped (about 2 large leave per person)

1 1/2 teaspoon of dried Oregano

Salt and freshly ground Black pepper (to taste)

1 1/2 teaspoons to 2 Tablespoon drained capers 

1/4 cup freshly grated Parmesan cheese

8 ounces fresh mozzarella cheese (diced)

1 pound pasta (conchiglie shells, or linguine)

1 pound of  cooked medium shrimp (frozen, and defrosted)

If you are using fresh shrimp, cook in salted water 

Make the Sauce:

-Cut out stems and cores from the tomatoes. 

-Gently squeeze out the seeds.

-Cut the tomatoes in strips 1/4-inch wide and place them in a glass bowl (not a metal bowl); add the olive oil, chopped basil, oregano, and toss together, using your hands or a wooden spoon.

-Sprinkle lightly with salt and pepper; rinse the capers, and add them and parmesan cheese to the tomatoes.  Toss all together and refrigerate for at least 2 hours.

-Cut the mozzarella cheese into 3/8-inch cubes; set aside

-In large pot, boil the pasta with one tablespoon of salt, cook until "al Dente" add the shrimp and drain the pasta well and add the cheese, tossing to melt the cheese slightly.

-Add the marinated tomato mixture to the past and toss all together and serve.

Enjoy

Chef Ed