Italian tomato pasta

Yield: 2 Servings

Measure Ingredient
3 larges Vine-ripened tomatoes
2 tablespoons Extra virgin olive oil
3 Cloves garlic; minced
¼ cup Sliced ripe olives
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh parsley
¼ teaspoon Salt
¼ teaspoon Pepper
4 ounces Spaghetti; uncooked
4 ounces Mozzarella cheese; cut in cubes

Peel tomatoes; coarsely chop over a medium bow, reserving juice. Combine tomatoes, reserved juice, olive oil, and next 6 ingredients; cover and let stand at room temperature 1 hour.

cook pasta according to package directions; drain. Serve tomato mixture over pasta, and top with cheese. Yield 2 servings.

Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #840 by L979@... on Oct 12, 1997

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