Sunday, May 15, 2011

Pasta Margherita

Pasta Margherita

1 TBSP Olive oil

4 cloves garlic, chopped

1 large tomato, chopped

2 TBSP balsamic vinegar

2 TBSP red wine

4 basil leaves, chopped

Medium ball of fresh mozzarella, cubed

Balsamic Glaze, for garnish



Heat olive oil over medium heat in a saucepan. Add garlic and sauté until golden. Add tomatoes and sprinkle with salt. Stir. Gradually add balsamic vinegar and red wine. Lower heat, toss in chopped basil. Plate serving of salted fettuccine. Top with cubed mozzarella, and cover with sauce mixture. Heat from sauce will warm the cheese. Garnish with balsamic glaze and fresh basil. Enjoy!

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