Shelly's Recipe

LINGUINI CAPRESE

Category: Pasta

1lb linguini pasta
2 cloves garlic, chopped
4 tbsp olive oil
4 Roma tomatoes, diced
1/2 cup fresh basil leaves, torn
1 tsp dried oregano
2 tbsp balsamic vinegar
1/2 tsp salt and pepper
1 lb baby mozzarella (bocconcini), drained

In a large pot bring 6 quarts of salted water to a boil. Cook the linguini for about 8 to 10 minutes until al dente.

In a large frying pan saute the garlic in the olive oil for 2 minutes. Add the diced tomatoes basil, oregano, vinegar, salt and pepper. Cook for about 10 minutes. Drain and add the linguini. Lightly toss in the bocconcini.
Serves 4