Linguine with Fresh Tomatoes

By McLean

Ingredients

• 1/2 cup plus 1 tablespoon olive oil, divided
• 2 teaspoons salt, divided
• 1 lb. linguine
• 1 tablespoon dried basil
• 3 garlic coves, peeled and minced
• 1/2 teaspoon pepper
• 4 large ripe tomatoes, diced
• 1 lb. (4 cups) shredded mozzarella cheese
• 1/2 cup chicken stock
• 1/2 of a red bell pepper, diced
• 2 tablespoons rated Parmesan cheese

Preparation

Step 1

Place 1 tablespoon olive oil and 1 1/2 teaspoon salt in a large pot of boiling water; add the linguine and cook until tender but still firm, 8 to 10 minutes. Drain, rinse with warm water, and drain again; set aside.

Meanwhile, in a small saucepan, combine the basil, garlic, pepper, the remaining cup olive oil, and teaspoon salt. WArm over a low heat, stirring occasionally.

In a large bowl, combine the tomatoes, mozzarella, and heated oil mixture. Add the warm linguine and toss with the tomato mixture, chicken stock, red pepper and Parmesan cheese. Serve immediately.