“Here is a quick dinner idea, perfect for a hot summer night. Try it with crusty sourdough bread to complete the meal.” - by KDCG
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
- Meanwhile, in large bowl combine the chopped tomatoes, grated mozzarella cheese, fresh basil, garlic, olive oil, garlic salt, and ground black pepper. Allow to stand at room temperature until pasta has finished cooking.
- Toss drained and slightly warm pasta with tomato mixture. Serve cool.
Nutrition
Amount Per Serving (6 total)
- Calories
- 650 cal
- 32%
- Fat
- 32.1 g
- 49%
- Carbs
- 63.1 g
- 20%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Simple, delicious - and not just for summer! Although, I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mo..." See morezzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!"
naples34102
"I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong..." See more taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy."
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