Ingredients
One Pound of bowtie pasta. Two pounds of vine tomatoes. 6 garlic cloves minced. Third cup of extra virgin olive oil. quarter cup of wine vinegar. teaspoon of oregano
12 fresh basil leaves
chiffonade
half pound mozzarella
cubed.
Preparation
Cook pasta, cool. Combine tomatoes, garlic, olive oil, vinegar, oregano, basil and mozzarella in a large bowl. Add pasta and cool for 3 hours, and then serve.
