• 6 large beefsteak tomato
• 1 brick(s) mozzarella cheese (part skim), fresh
• 1/2 cup(s) olive oil
• 1 cup(s) basil (fresh)
• 1 package(s) linguine (fresh)
• 1 medium lemon(s)
|  | 1.Boil tomatoes 1 to 2 minutes until the skin is coming off. Peel when warm.
2. Dice mozzarella. In serving bowl, toss mozzarella, olive oil, and basil (cut into strips). Season with salt and pepper.
3.Chop tomatoes into bite sized pieces and add to mixture. Cover and let sit while pasta cooks. Add hot pasta to mixture, stir, and serve with a lemon wedge. |
