Pasta With Tomatoes and Mozzarella Recipe

  • 1 1/2 cups cherry tomatoes
  • 1/8 cup parsley, finely chopped (optional)
  • 1/4 cup fresh basil, chopped
  • 1/8 cup olive oil
  • Garlic Salt
  • 1/4 teaspoon pepper
  • 3 cups penne or corkscrew pasta
  • 6 ounces mozzarella cheese, shredded or chunks
Cut tomatoes in half and mix with herbs and olive oil. Leave at room temperature for 1 hour. Boil pasta in salted water according to directions on package. Drain. In a 2 qt. bowl combine hot pasta with tomato-herb mixture. Sprinkle with pepper and garlic salt to taste. Stir in cheese. Add more olive oil if needed. 4 servings.
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