Pasta Estiva

Pasta Estiva
2 baskets cherry tomatoes
1 clove garlic, peeled and finely chopped
1 bunch fresh basil, leaves chopped
2 tablespoons chopped fresh mint leaves
2 teaspoons chopped fresh marjoram leaves
4 salt cured olives, pitted and finely chopped
½ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
¾ pound fresh mozzarella, drained on paper towels
1 pound dried short pasta shapes

Stem the cherry tomatoes and cut them in half, or if they are large, in quarters. Place the tomatoes in a small bowl along with the garlic, herbs, olives, and olive oil. Season with salt and pepper to taste and toss. This mixture can be used right away or can rest for several hours at room temperature.

Cut the mozzarella into small dice.

Cook the pasta, in salted water, until al dente. Put the pasta into a serving bowl, sprinkle the mozzarella over the top and toss quickly. Add the cherry tomato mixture and toss again until ingredients are evenly distributed. Correct the seasonings and serve.

(courtesy of Monkeytoe)