Al Fresco Pasta
- 4 c Pasta; cooked, al dente
- 1 c Tomatoes; chopped
- 1/4 c Basil; ripped up
- 1/2 c Mozzarella cheese; diced
- 1/4 c Onions; chopped
- Salt and pepper; to taste
- 2 tb Olive oil
Sautee olive oil, tomatoes, onion and basil with salt and pepper to taste
until onions are translucent.
Then add pasta to skillet and saute with sauce until hot.
Take off burner and immediately add diced mozzarella
Toss and serve while hot.
Suggested Wine: Cascata Fireside Chardonnay, Riesling or Sweet Iris
Recipe by: Cascata Winery at the Professors' Place
Posted to recipelu-digest by Nesb2 on Feb 27, 1998
until onions are translucent.
Then add pasta to skillet and saute with sauce until hot.
Take off burner and immediately add diced mozzarella
Toss and serve while hot.
Suggested Wine: Cascata Fireside Chardonnay, Riesling or Sweet Iris
Recipe by: Cascata Winery at the Professors' Place
Posted to recipelu-digest by Nesb2
