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Yield: 2 servings
[edit] Ingredients
3 |
lrg vine-ripened tomatoes |
2 |
tablespoons extra virgin olive oil |
3 |
|
¼ |
cup sliced ripe olives |
1 |
tablespoon chopped fresh basil |
1 |
tablespoon chopped fresh parsley |
¼ |
teaspoon salt |
¼ |
teaspoon pepper |
4 |
ounces spaghetti, uncooked |
4 |
ounces mozzarella cheese, cut in cubes |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Cook pasta according to package directions; drain. Serve tomato mixture over pasta, and top with cheese. |
Step 3 |
[edit] About Italian Tomato Pasta
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