INGREDIENTS

PROCEDURE

  • Combine first three ingredients with a little reserved juice from the tomatoes.
  • Let marinate for 30 minutes at room temperature.
  • Chop the tomatoes.
  • Cook Rao’s Fusilli Pasta or Gluten Free Fusilli Pasta in a large pot of rapidly boiling salted water until al dente, according to package directions.
  • In a large bowl toss drained pasta, tomatoes, olive oil mixture and gradually add diced mozzarella and toss again.
  • Sprinkle with freshly grated Parmigiano-Reggiano cheese (optional).

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