• ½ cup Rao’s Extra Virgin Olive Oil
• ½ cup chopped Basil
• 2 garlic cloves, coarsely chopped
• l lb. Rao’s Fusilli Pasta
• ½ lb. diced fresh mozzarella cheese
• 2- 28oz. cans of Rao’s Imported Italian Peeled Tomatoes, drain and reserve juice
• Freshly grated Parmigiano-Reggiano (optional)
• Salt and pepper

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 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, salt and pepper to taste and toss again. Sprinkle with freshly grated Parmigiano-Reggiano (optional).

Serves 4-6