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Main Course: Mozzarella Batali ...
I just love mozzarella cheese. In traditional Italian cooking, any dish made with mozzarella cheese carries the name "al telefono," a reference to the in which the melted cheese strings out and curls like a telephone cord. When you make this dish you may want to turn the telephone off
You'll need:
6 quarts water (approximately)
2 tablespoons coarse salt
2 cups Basic Pasta Sauce - why not make your own
2 medium tomatoes, cut into 1/4 inch cubes
1/4 cup basil leaves
1 pound dried ziti
8 ounces fresh mozzarella cheese, cut into 1/4 inch cubes
Bring the water to a boil in a large pot
and add the salt.
In a 12-to 14-inch saute pan, combine the pasta sauce
and the tomato and bring to a boil over high heat. Lower the heat to a simmer
and add the basil leaves without stirring.
Meanwhile, cook the pasta according to package directions until tender
and just shy of al dente, about 10 minutes. (The pasta should be al dente
about the same time the basil is added to the tomatoes.)
Drain well, then add to the pan with the sauce. Add the mozzarella and
toss over medium heat until the cheese is just melting. Pour into warm bowls
and serve immediately.