Tomato Pasta
this is a great pasta recipe for the summer when tomatoes are very ripe 
and 
juicy! i make it once a week it is so good. 
 
 
4 large  or 5 med. very ripe tomatoes, chopped
1/2 lb.  mozzarella, chopped in small cubes
2 Tbsp  dried basil or about 4 tbsp. fresh, chopped (fresh is best)
1/2 tsp  salt
  couple sprinkles of black pepper
1/2 tsp  crushed red pepper
1 large  clove garlic, minced
1 Tbsp  olive oil
  cooked spaghetti.
 
cook by package directions. i make about a 12 oz. pkg. of dried 
spaghetti. you can also use the fresh pkgs of linguine or others. mix 
together everything but the pasta and cover with plastic wrap and let sit 
at room temperature for 1 hour. add some of the pasta to the bowl until 
it looks like a good ratio, then some you can add later for leftovers. 
serve right away. 
good with red wine and french bread. 
-- 
(ID: 11556) Mirror: rec.food.recipes: Mon, Jul 28, 2003


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