1 lb. rotelle pasta
Fresh basil, about 6 - 8 leaves
Fresh tomatoes, about 4 medium, cut up
1 c. shredded mozzarella cheese
Fresh ground pepper, to taste
1/3 c. olive oil
1 tsp. oregano
1 clove garlic
Grated cheese

Toss tomatoes, garlic, basil, pepper and oregano in olive oil. Meanwhile cook pasta and drain. Add shredded mozzarella to hot pasta and toss. Pour tomato mixture over it. Sprinkle with Parmesan or Romano cheese. This is a nice summer dish; use as many garden fresh tomatoes as you like.