Recipe: Pasta with Fresh Basil, Tomatoes and Mozzarella
Categories: Pasta, Main dish, Ronzoni
Yield: 8 Servings
16 oz Vermicelli or Thin -- Spaghetti; uncooked 3 lg Diced fresh tomato 1/4 lb Part-skim mozzarella; -- cut into small cubes
1/3 c Olive or vegetable oil
1/4 c Chopped fresh basil leaves
2 Cloves garlic; minced Salt/pepper to taste Grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile; on large serving platter or bowl; stir together remaining ingredients except Parmesan cheese. Add hot pasta to serving platter; toss with basil mixture until thoroughly combined. Sprinkle with Parmesan cheese; serve immediately. 8 servings.
Prep Time: 15 min. Start to Finish: 20 min.
Posted to MM-Recipes Digest by "Paula M. Veltre" <firstname.lastname@example.org> on Nov 16, 1998
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