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Pasta alla Checca

Rigatoni tossed with fresh uncooked tomatoes, fresh mozzarella, garlic, basil, and olive oil.
Pasta alla Checca

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Servings: 4
Total Time: 25 minutes
Recipe by: Frankie

Ingredients

8 ounces rigatoni or other pasta
1/2 pound Roma tomatoes, diced
4 ounces fresh mozzarella, cubed
1/4 cup freshly chopped basil leaves
2 garlic cloves, minced
1/4 cup olive oil
salt & freshly ground pepper

Directions

1. Cook the pasta al dente in boiling salted water according to package directions. Drain the pasta and set aside.

2. In a large mixing bowl toss together the diced tomatoes, mozzarella, basil, garlic, and olive oil. Add the cooked pasta to the bowl and toss again. Season with salt & freshly ground pepper to taste.




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