Ingredients
3 1/2 cups (2 lb.) seeded and diced fresh plum tomatoes
1 tsp. minced garlic
1/2 cup pitted and chopped Kalamata olives
1/4 cup diced yellow pepper
1/2 cup plus 2 Tbs. slivered fresh basil leaves
1/2 cup chopped green onions
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice
Salt and freshly ground pepper, to taste
1 lb. fresh or dried linguine
8 oz. fresh mozzarella, cut into 1/2 in cubes (optional)
Freshly grated Parmigiano
Preparation
In a large bowl, combine tomatoes, garlic, olives, yellow pepper, 1/2 cup basil, green onions, olive oil, lemon juice,salt and pepper; stir to combine and let sauce stand at room temperature, stirring occasionally, about 30 min. Filla large pot two thirds full of water, bring to a boil, add salt and~ pasta, and cook according to package Instructions; drain pasta. In a large bowl, combine pasta, tomato olive sauce and fresh mozzarella, and toss to mix well. Divide among 4 individual bowls, and garnish with remaining 2 Tbs. basil and the freshly grated Parmigiano- Reggiano.
