Cold Radiatorre with Arugula, NJ Tomato Sauce, and Mozz

Week 1 sample by Chef Michele

Ingredient List:

  • 1 lb Radiatorre pasta cooked to packaged directions and cooled
  • 1/2 can of jersey fresh tomatoes
  • 2 cloves of garlic minced
  • 1 shallot minced
  • 1/4 cup EVOO
  • 1 bunch of asparagus cut on a diagonal into half inch pieces
  • 12 small cherry tomatoes cut in half
  • 1 1/2 cups Mozzarella use cubed-log pre-sliced is ideal makes cubing easier
  • 1/2 bunch basil chopped

Directions:

    1. Sauté shallots and garlic in 1/4 cup of EVOO for 2 minutes.
    2. Add 1/2 can of tomatoes.
    3. Salt and Pepper to taste.
    4. Cook for 1/2 hour, then allow to cool.
    5. Sauté asparagus into EVOO. S&P to taste. Cook for five minutes.
    6. Remove from heat and cool. Combine all ingredients including pasta into a large bowl.
    7. Add more S&P and EVOO to taste.
    8. Refrigerate for at least an hour to over-night. Serve at room temp. and sprinkle with grated cheese & fresh chopped basil.
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