Ingredients
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6 cups rigatoni pasta, Cooked, penne (about 3/4 pound uncooked pasta) or 6 cups ziti pasta (about 3/4 pound uncooked pasta)
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4 cups plum tomatoes, chopped (about 2 1/2 pounds)
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2 tablespoons extra virgin olive oil
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1 tablespoon capers
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1 teaspoon salt
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1/3 cup fresh parmesan cheese, grated (or Romano cheese)
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1 garlic clove, crushed
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1/2 teaspoon fresh ground pepper
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1 cup fresh mozzarella cheese (4 ounces)
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1 1/2 cups fresh basil leaves, thinly sliced
Instructions
- Combine first 4 ingredients in a large bowl.
- Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
- Pour over pasta mixture; toss gently.
- Sprinkle with Parmesan cheese; toss well.