The abudance of tomatoes and basil in my garden was the inspiration to create this recipe. I made this a few nights ago and it was such a hit, I think I’ll make it again tonight.
Finely chop 1 or 2 fresh tomatoes. Chop 3 or 4 sprigs fresh basil. Cube or shred a half pound fresh mozzarella. Put all into a large bowl.
Cook a 12oz. or 16oz. package of pasta. Drain, and pour into bowl over the tomatoes, basil, and mozzarella. Let it sit for a minute or two, so the heat from the pasta warms everything up and begins to blend the flavors. Drizzle with a really good olive oil, then toss everything together.
Serve topped with grated parmesan cheese.
The leftovers can be refrigerated and eaten as a cold pasta salad. Just drizzle a little balsamic vinegar over it and toss before serving.