This is probably the first real dinner I ever made. I remember making it with my law school roommate in our condo in downtown Baltimore. It is so easy, I almost hesitate to call it a recipe. It is also ridiculously good and when made with fresh, seasonal ingredients, it is out of this world good. And it can be made in about as long as it takes to cook a pot of pasta.
1 pound pasta, shape of your choice
16 oz. fresh mozzarella, chopped
3-4 vine ripe tomatoes, chopped
½ cup fresh basil, chopped
Salt and pepper, to taste (if you have fresh ground pepper, even better)
Olive oil, to taste
- Prepare pasta as directed
- Add tomatoes, basil, mozzarella and drizzle with olive oil.
- Add salt and pepper to taste.