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Tomato/Mozzarella
1 lb cherry tomatoes (or 2 pints) - fresher is better
3 cloves garlic
1 tsp Lawry's Seasoning Salt
1/4 tsp ground mustard
1/2 tsp cayenne pepper
Fresh ground pepper
12 leaves fresh basil (or 1 TSP dried)
2 TSP fresh oregono (or 1 TSP dried)
3/4 cup olive oil
1 package fresh mozzarella
1 package gemili pasta
Cut all tomatoes in half and put in large bowl.
Mince garlic and add all spices. If using dried basil & oregano, crush well before adding. If using fresh, mince leaves together. Add olive oil, stir well and refrigerate for 1 hour.
Cut mozzarella into bite-sized pieces and set aside.
Boil pasta.
While pasta is cooking, put tomatoe mixture into pan over low heat. Do not allow to boil. Stir occassionally. Remove from heat when evenly heated and stir in mozzarella (cheese should not melt). Toss with pasta and serve.
This is one our our favorite dishes, and I cook it at least once a week in the summer since it's so easy.
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