Ingredients
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1 lb farfalle pasta
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1 lb ripe tomatoes
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1/4 cup grated pecorino cheese
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1/4 cup fresh basil + more for garnish
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1/2 cup olive oil
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8 oz smoked mozzarella
Steps
1
Cook the pasta according to package directions.
2
Quarter the tomatoes. Place in a food processor, along with the pecorino and basil, and process until mostly smooth. Pulse in the olive oil. Season with salt and pepper.
3
Coarsely grate the mozzarella. In a large bowl, toss the hot pasta with the tomato mixture and mozzarella. Divide among 6 plates. Garnish with additional basil, if desired.