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Got lots of tomatoes?  Make this  pasta variation of the classic Caprese Salad.  My husband Bill asked for this dish not once-but twice  last week.

  • Cube fresh mozzarella cheese and  put  in a large bowl.
  • Boil water and cook your favorite pasta. Drain. Then pour warm pasta over the cheese and toss.
  • Next add 1 or 2 chopped fresh tomatoes and their juices, minced garlic, and capers in salt (rinsed and drained).
  • Finish the dish with lots of  good olive oil and chopped fresh basil. Serve at room temperature with  bread to soak up the juice.

Note: .  I’m lucky enough to do some part-time writing for Capri Flavors, the local Italian food importer. They have high-quality olive oil, capers in salt, and real buffalo mozzarella cheese that’s shipped from Italy  frozen ( so even retired people lik e me can afford it).

I use all three of those favorite items in this dish.  And yes, I would serve this  easy, meat less pasta to guests.  Is there anything better that fresh home-grown tomatoes?  What a delicacy!

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