What could be better than fresh tomatoes, basil and mozzarella, garlic, olive oil and pasta? Everyone should have this easy summer-into-fall recipe in their repertoire. Its simple, delicious and sure to be a crowd pleaser. It has been a staple in my kitchen since I was a teenager.
16 ounces pasta of your choice
8 ounces fresh mozzarella, cut into small cubes
12-15 fresh basil leaves, rinsed, dried and chopped into strips
4-6 tomatoes, chopped
2 cloves garlic, minced
6 T olive oil
Salt and pepper to taste
Parmesan cheese to taste
Bring a large pot of salted water to a boil. Add the pasta and cook per package directions.
In a large bowl, mix the tomatoes and basil together and sprinkle with salt and pepper. Mix in the mozzarella cheese.
During the last two minutes of pasta cooking time, heat the garlic and olive oil in a small saucepan, being careful not to burn the garlic.
Drain the pasta and add to the bowl of tomatoes and mozzarella. Toss the pasta mixture with the garlic and olive oil. The mozzarella cheese will melt slightly as you do this. Add more salt and pepper to taste.
Divide onto plates and sprinkle with parmesan cheese.
Serves 6 -8.