1 lb. pasta, penne is good
4 lg. tomatoes, sliced thin
3-4 smashed cloves of garlic
1 yellow or red pepper, sliced thin
20 leaves of fresh basil torn in 1/2
1/2 c. olive oil
1 tsp. salt
5-6 twists of peppermill
8 oz. Mozzarella cheese, cubed or shredded
Fresh grated Parmesan cheese

At least 1 1/2 hours before serving, combine tomatoes, garlic, pepper, basil, oil, salt and pepper in a large serving bowl. Don't refrigerate. When 1 pound pasta is cooked and drained, add Mozzarella. Then add all to the sauce. Sprinkle with Parmesan cheese and serve. Serves 8 to 10. Parent