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Ingredients (serves 3-4)
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5 large tomatoes, chopped (about 5 cups)
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2 cloves garlic, minced
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2 Tbsp (30mL) extra virgin olive oil
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1/2 tsp (3g) salt
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1/2 cup (20g) fresh basil leaves, or more, coarsely chopped
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1/2 cup (65g) reduced fat mozzarella cheese
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12 ounces (340g) linguine, uncooked
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1/2 cup (30g) Parmesan or pecorino cheese, freshly grated
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Pepper to taste
Place tomatoes, garlic, olive oil, basil, mozzarrella cheese and
salt in a medium-sized bowl and toss to mix. This mixture can rest,
covered, for an hour or so.
Cook linguine in a large pot of boiling salted water until just al
dente. Drain and pour into a serving bowl. Add tomato mixture and
toss with linguine. The hot pasta will melt the mozzarrella cheese.
Sprinkle grated Parmesan over the top.
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