RAO’S SUMMER PASTA RECIPE

½ Cup Extra Virgin Olive Oil

½ Cup Chopped Basil

2 Garlic Cloves, Coarsely Chopped

1 bag Rao's Homemade Fusilli Pasta

9ozs Diced Fresh Mozzarella

2- 28oz. Cans of Imported Italian Peeled Tomatoes, drain and reserve juice



Marinate oil, basil, garlic and a little reserved tomato juice for 30 minutes at room temperature. Cook Fusilli according to package directions. While pasta is cooking, chop tomatoes. In a large pasta bowl, place diced mozzarella, drained cooked pasta and lightly toss. Add chopped tomatoes, olive oil mixture, salt and pepper to taste and toss again. Sprinkle with freshly grated Parmigiano-Reggiano cheese, if desired. Serves 4-6



recipe courtesy of Rao's Restaurant, East Harlem, New York

www.raos.com