al fresco pasta

Main dishes
3 Servings
4 cups Pasta; cooked, al dente
1 cup Tomatoes; chopped
¼ cup Basil; ripped up
½ cup Mozzarella cheese; diced
¼ cup Onions; chopped
  Salt and pepper; to taste
2 tablespoons Olive oil

Sautee olive oil, tomatoes, onion and basil with salt and pepper to taste until onions are translucent.

Then add pasta to skillet and saute with sauce until hot.

Take off burner and immediately add diced mozzarella Toss and serve while hot.

Suggested Wine: Cascata Fireside Chardonnay, Riesling or Sweet Iris Recipe by: Cascata Winery at the Professors' Place Posted to recipelu-digest by Nesb2<Nesb2@...> on Feb 27, 1998

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