Makes 3 cups - enough for 16 ounces pasta - 6 servings
This simple mixture requires top quality fresh ingredients, which are at their best at this time of year. Pour the combination over hot freshly cooked linguine and toss gently. I prefer to serve this dish immediately, but I also enjoy the delicious leftovers right out of the refrigerator for lunch the next day.
1 large ripe beefsteak tomato (at room temperature), cut into ½-inch cubes (see Tip) ¼ pound fresh mozzarella cheese, cut into ½-inch cubes ½ cup fresh basil cut into thin strips ¼ cup extra-virgin olive oil 4 cloves garlic, minced ½ teaspoon freshly ground pepper, or to taste ¼ teaspoon salt, or to taste Pinch of red pepper flakes, or to taste Freshly ground pepper and freshly grated Parmesan cheese for garnish
Mix the ingredients in a medium bowl. If possible, let stand at room temperature for 30 minutes to 1 hour to allow the flavors to blend before tossing with hot freshly cooked pasta. Taste and adjust the seasoning.