Fusilli con pomodori and mozzarella
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | -(up to) | |
| 8 | Ripe tomatoes; peeled and chopped | |
| ½ | pounds | Mozzarella cheese; coarsely grated |
| ¼ | cup | Chopped fresh basil; -or- |
| 1 | tablespoon | Dried basil |
| 5 | tablespoons | Olive oil |
| 2 | Cloves; minced | |
| 1 | tablespoon | Chopped fresh parsley |
| Salt to taste | ||
| Freshly ground pepper to taste | ||
| 16 | ounces | Pasta |
Directions
In a large bowl, combine all ingredients except thepasta. Let stand at room temperature 1 hour. Cook pasta al dente. Drain. Toss pasta with tomato mixture until cheese has melted. Serve immediately. Yield: 8 servings.
ANN MONTEDONICO
MEMPHIS, TN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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