6 different colored heirloom tomatoes
3 tablespoons of fresh basil, chopped
1 pound of orcchiette shaped pasta
8 ounces of fresh mozzarella (about 1 ball)
2 tablespoons of extra virgin olive oil
Salt and pepper
Peel the tomatoes by boiling them in water for 1 minute. Remove and dunk in an ice bath to cool them down and peel.
Then, slice the tomatoes in half and remove the seeds. Chop the tomatoes into 1/4 inch pieces.
Chop the mozzarella into 1/4 inch pieces.
Boil and drain the pasta.
Mix the pasta with the tomatoes, mozzarella, basil, olive oil, salt and pepper. You can serve hot or cold.