Tomato Linguine

• 1 lb linguine
• 3 large fresh tomatoes
• 1 small onion - halved and thinly sliced
• 1/2 cup fresh basil - chopped
• 1 cup Fresh Basil - large slices
• 3 cloves garlic - chopped
• 1 tbsp chopped jalapeno
• 1 tbsp butter
• 3 tbsp olive oil
• 1 ball fresh mozzarella - in chunks
• 1/2 lb sliced pork tenderloin

1. Cut the tomatoes in to chunks and place in a colander over a bowl. Add the 1/2 cup chopped basil and onion. Sprinkle with salt. Mix and let sit for 30 minutes. Reserve the tomato liquid.
2. In a large pot cook the linguine according to directions. Drain and reserved until ready.
3. In a large frying pan heat a little olive oil and brown the pork tenderloin. Remove and reserve. Add 3 tbsp of oil and heat on medium. Add the jalapeno and cook for 1 minute and then add the garlic and cook 1 minute longer. Add the tomato juice and butter and cook to melt the butter.
4. Add the pasta to the pan and stir to coat. Now add 1/2 of the mozzarella and 1/2 of the tomato and onion. Season with fresh ground black pepper. Stir for about 5 minutes until the cheese is melting. Add the pork and cook an additional 2 minutes.
5. Serve with the rest of the tomatoes, fresh basil and the rest of the mozzarella on top.

linguine, tomatoes, onion, fresh basil, fresh basil, garlic, jalapeno, butter, olive oil, mozzarella , pork tenderloin

Taken from www.epicurious.com/recipes/member/views/tomato-linguine-50151694 (may not work)