Pasta With Mozzarella-Tomato Sauce

• 3/4 lb. (2 to 3) large tomatoes
• 1/2 lb. fresh, soft Mozzarella
• 1/2 c. lightly packed basil leaves
• 2 cloves garlic, finely minced
• 1/2 c. extra virgin olive oil
• 1/4 tsp. salt
• freshly ground black pepper to taste
• 10 oz. dried pasta twist
• freshly ground Parmesan cheese

1. Cut the tomatoes into 1/2-inch cubes and place them in a medium glass bowl.
2. Cut the Mozzarella into 1/2-inch cubes and add to the tomatoes.
3. Layer the basil leaves and then roll up lengthwise. Slice thinly through the roll to make a chiffonade and add to the tomato mixture.
4. Add the garlic, olive oil, salt and pepper to the bowl and stir to combine.
5. Allow to sit, covered, at room temperature for at least 1 hour.
6. When ready, cook the pasta in boiling salted water until al dente.
7. Drain and immediately toss with the raw tomato mixture.
8. Serve at once with freshly grated Parmesan cheese and more black pepper if desired.

tomatoes, mozzarella, basil, garlic, extra virgin olive oil, salt, freshly ground black pepper, pasta twist, freshly ground parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068341 (may not work)