Fusilli Con Pomodori and Mozzarella

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Fusilli Con Pomodori and Mozzarella

6 - 8 Ripe tomatoes, peeled and chopped
1/2 pound of Mozzarella cheese, coarsely chopped
1/4 cup Chopped fresh basil or 1 tablespoon of dried basil
5 tablespoons of Olive oil
2 Cloves, minced
1 tablespoon of chopped fresh parsley
Salt to taste
Freshly ground pepper to taste
16 ounces of pasta

In a large bowl, combine all ingredients except the pasta. 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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

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