Recipe - Fusilli Con Pomodori And Mozzarella

6 (up to)
8 Ripe tomatoes; peeled and
chopped
One half pound Mozzarella cheese; coarsely
grated
One fourth cup Chopped fresh basil; or
1 tablespoon Dried basil
5 tablespoon Olive oil
2 Cloves; minced
1 tablespoon Chopped fresh parsley
Salt to taste
Freshly ground pepper to
taste
16 ounce Pasta

In a large bowl, combine all ingredients except thepasta. Let stand at room
temperature 1 hour. Cook pasta al dente. Drain. Toss pasta with tomato
mixture until cheese has melted. Serve immediately. Yield: 8 servings.

ANN MONTEDONICO

MEMPHIS, TN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.