2 lb plum tomatoes, cored and coarsely chopped or 28 oz can whole peeled tomatoes, undrained
Pinch of crushed red pepper flakes
1/2 cup fresh mozzarella cheese, diced
1/4 cup basil leaves, thinly sliced
Salt and pepper
Bring a large pot of water to a boil.
Place oil and garlic in large skillet. Cook over medium high heat for 20 seconds or until it begins to sizzle. Add tomatoes and crushed red pepper. Cook, stirring occasionally, until the tomatoes begin to juice up. Reduce heat to low. Cook, stirring occasionally, until sauce thickens. Set aside.
Prepare pasta according to package directions. Drain and toss with tomato mixture. Stir in cheese and basil. Toss to coat. Season with salt and pepper.
0 Out of 5 from
You can add this Linguine Caprese recipe to your own private DesktopCookbook.