Pasta with Tomato and Basil

Ingredients

• 5 large tomatoes, chopped (about 5 cups)

• 2 cloves garlic, minced

• 2 Tbs extra virgin olive oil

• 1/2 tsp salt (sea salt if on a corn-free diet*)

• 1/2 cup fresh basil leaves, or more, coarsely chopped

• 1/2 cup reduced fat mozzarella cheese

• 12 oz linguine, uncooked

• 1/2 cup Parmesan or Romano cheese*, freshly grated

• Pepper to taste

This linguine dish is absolutely the essence of summer! Use only the freshest basil and summer tomatoes for this glorious dish.

Directions

• Place tomatoes, garlic, olive oil, basil, mozzarrella cheese and salt in a medium-sized bowl and toss to mix. This mixture can rest, covered, for an hour or so; the flavor improves with time.
• Cook linguine in a large pot of unsalted water until just al dente. Drain and pour into a serving bowl. Add tomato mixture and toss with linguine. The hot pasta will melt the mozzarrella cheese. Sprinkle grated Parmesan over the top.