Naples - Campania
Preparation - Easy
Serves 4

If you love tomatoes and have good mozzarella, this delicious dish adapted from a Capri recipe is for you. Use garlic or not - best if you can let the ingredients marinate for at least an hour before you serve the dish.

1 1/2 lbs fresh, ripe tomatoes, coarsely chopped
8 oz fresh mozzarella cheese cut into 1/2 inch cubes
4 T extra virgin olive oil, the best you can get
1 t red wine vinegar
1/2 cup fresh basil leaves, washed, dried and shredded
salt and freshly ground black pepper
1 lb pasta, preferably penne (spaghetti will do)
1 - 2 cloves garlic (optional), chopped fine
a bit of hot pepperpeperoncino(optional)

An hour or so before your meal, using a wooden spoon, mix the mozzarella, tomatoes, oil and vinegar (optional garlic and/or hot pepper)in a deep bowl.
Season to taste with salt and freshly ground black pepper.
Cover with a clean dishcloth and let it sit at room temperature for an hour or so.
Add the basil and toss well.
Cook the pasta, remove when al dente, with a bite to it.
Drain the pasta and return to the warm pasta pot.
Pour on the tomato mixture and toss.
Check again for seasoning.
Place in serving bowl and serve.