In this raw sauce, tomatoes marinate in their own juices along with some fresh herbs, garlic, extra-virgin olive oil and red-wine vinegar. Diced fresh mozzarella absorbs the delicious flavors of the whole melange. Toss with hot or room-temperature pasta.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, mozzarella, olives, vinegar, oil and garlic. Add basil, marjoram, salt and pepper. Let stand to allow tomatoes to release their juices, about 10 minutes.


Nutrition Facts

141 calories; protein 6.4g 13% DV; carbohydrates 8.3g 3% DV; exchange other carbs 0.5; dietary fiber 2.6g 11% DV; sugars 4.5g; fat 9.6g 15% DV; saturated fat 1.3g 7% DV; cholesterol 2.4mg 1% DV; vitamin a iu 1601IU 32% DV; vitamin c 24.1mg 40% DV; folate 25.9mcg 7% DV; calcium 143.8mg 14% DV; iron 0.6mg 3% DV; magnesium 19.8mg 7% DV; potassium 411.7mg 12% DV; sodium 386.1mg 15% DV; thiamin 0.1mg 7% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
this is wonderful...but crush garlic then remove before serving I have had this with the minced garlic and had garlic breath forever; but crush it keep it in to marinade then remove before adding pasta or eating you have a wonderful garlic hint Pros: use as is if you really like raw garlic Cons: when crushed garlic is used you can remove it before eating Read More
Rating: 5 stars
I think the creative energy was a little low when the folks at EatingWell came up with the name of this dish. No wonder there are no comments. This dish is worthy of an Eat Pray Love experience. Can I suggest Fresh Taste of Tuscany or Fresh Mediterranean Pasta? This is truly wonderful. I wrote about it in my Eating the Rainbow blog. Check it out at: Read More