Pasta la Cecca
Source of Recipe
Sunday_Dinner@yahoogroups.com
1 lb. pasta of your choice
12 - 16 oz. mozzarella cheese
2 medium tomatoes
3-4 fresh basil leaves
Olive oil to taste
Cook the pasta according to package directions. As soon as you
put the water to boil, begin preparing the rest of the
ingredients as follows: In a large serving bowl, cut the cheese
and tomatoes into 1/2 inch cubes (I find it easiest to do this
right in the bowl so that I don't lose any of the juice from the
tomatoes). Chop the basil and add to the serving bowl. Drizzle
all ingredients with olive oil and toss lightly to mix. Drain
the pasta and pour directly from the strainer on top of the
tomato and cheese mixture. Toss well to mix ingredients.
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