Recipe Sheet

2 garlic cloves — minced

1/2 cup packed fresh basil leaves — chopped coarse

1/2 pound fresh or processed mozzarella — diced 1/2

cup extra-virgin olive oil 2 tablespoons balsamic or red-wine vinegar

salt and freshly ground black pepper 1 pound dried shaped-pasta of choice — i.e. penne,

– farfelle, rigatoni — or 1 medium shells

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.