- salt - - To taste
- pasta rigatoni or other short tubular pasta - 330 Grams
- tomatoes - 900 Grams (large-sliced)
- Balsamic vinegar - 1 st. a spoon
- olive oil - 3 items. spoons
- cloves of garlic - 3 pieces
- red pepper flakes - 1/4 teaspoons
- chopped fresh parsley - 1/2 cup
- fresh oregano - 1 st. spoon (or 1/2 teaspoon dried)
- fresh mozzarella cheese - 240 Grams
In a large saucepan with boiling salted water boil the pasta until ready, according to the instructions on the package. Drain the water. While macaroni are cooked, in a large bowl, mix the tomatoes, vinegar and 1/2 teaspoon of salt, set aside. In a small frying pan heat the oil over low heat. Add the garlic, cook, stirring frequently, until cooked, about 4 minutes. Remove from heat and add the red pepper flakes. Stir the garlic mixture with tomatoes. Add parsley, oregano, mozzarella cheese and pasta. Stir and immediately serve.
Servings: 4