Summer Pasta with Italian Peeled Tomatoes
- 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
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