3 large Vine-ripened tomatoes
2 tbsp Extra virgin olive oil
3 Cloves garlic, minced
1/4 cup Sliced ripe olives
1 tbsp Chopped fresh basil
1 tbsp Chopped fresh parsley
1/4 tsp Salt
1/4 tsp Pepper
4 oz Spaghetti, uncooked
4 oz Mozzarella cheese, cut in cubes
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Peel tomatoes; coarsely chop over a medium bow, reserving juice. Combine tomatoes, reserved juice, olive oil, and next 6 ingredients; cover and let stand at room temperature 1 hour.
cook pasta according to package directions; drain. Serve tomato mixture over pasta, and top with cheese. Yield 2 servings.
Recipe by: Southern Living 1993 Annual Recipes
Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997
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