Pasta Fresca

• 4 c. chopped ripe tomatoes
• 6 to 8 large fresh basil leaves
• 2 to 3 garlic cloves, minced or pressed
• 1 Tbsp. olive oil
• salt and pepper to taste
• 1 lb. pasta (any type)
• 1/2 lb. Mozzarella cheese, cut into 1/2 inch cubes
• grated Parmesan or Pecorino cheese

1. Bring a large covered pot of water to a rapid boil.
2. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves.
3. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth.
4. Add salt and pepper to taste.
5. When water comes to rolling boil, stir in the pasta, re-cover the pot and return to a boil.
6. Uncover and cook pasta until al dente, 8 to 10 minutes.
7. Cut the reserved basil into thin strips.
8. Drain the cooked pasta and toss immediately with Mozzarella cubes.
9. Add sauce, mix well.
10. Top with remaining tomatoes, basil and grated cheese, if desired.
11. Serve immediately.

chopped ripe tomatoes, fresh basil, garlic, olive oil, salt, pasta, mozzarella cheese, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1061173 (may not work)