Serves: 4-6
Ingredients:
½ cup Extra Virgin Olive Oil
½ cup chopped Basil
2 garlic cloves, coarsely chopped
l lb. Fusilli Pasta
½ lb. diced fresh mozzarella cheese
2- 28oz. cans of Imported Italian Peeled Tomatoes, drain and reserve juice
Freshly grated Parmigiano-Reggiano (optional)
Salt and pepper
Procedure:
Combine first three ingredients with a little reserved juice from the tomatoes.
Let marinate for 30 minutes at room temperature. Chop the tomatoes.
Cook Fusilli in a large pot of rapidly boiling salted water until al dente, according to package directions.
In a large bowl toss drained pasta, tomatoes, olive oil mixture and gradually add diced mozzarella, salt and pepper to taste and toss again. Sprinkle with freshly grated Parmigiano-Reggiano (optional).
Restaurant: Rao's
Recipe Type: AuthenticSubmitted By: Rao's
Recipe Author: Rao's
Original Photograph By: Rao's
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.raos.com/summer-pasta.aspx#.Uh_wltK-pmM