16 oz. Ronzoni Vermicelli or thin spaghetti, uncooked
3 cups (about 3 large) diced fresh tomato
1/4 lb part-skim mozzarella cheese, cut into small cubes
1/3 cup olive or vegetable oil
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, on large serving platter or bowl, stir together remaining ingredients except Parmesan cheese. Add hot pasta to serving platter; toss with basil mixture until thoroughly combined. Sprinkle with Parmesan cheese; serve immediately. Makes 8 servings.
