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Linguine with Fresh Tomato-Olive Sauce
Recipe By : Williams-Sonoma Kitchen
Serving Size : 4

3 1/2 cups (2lbs) seed and diced fresh plum tomatoes
1 teaspoon minced garlic
1/2 cup pitted and chopped Kalamata olives
1/4 cup diced yellow pepper
1/2 cup + 2 tbl slivered fresh basil leaves
1/2 cup chopped green onions
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
salt and freshly ground pepper -- to taste
1 pound fresh or dried linguine
8 ounces mozzarella cheese, cut in 1/2" cubes* -- optional
freshly grated Parmigiano-Reggiano cheese

In a large bowl, combine tomatoes, garlic, olives, yellow pepper, 1/2 cup basil, green onion, olive oil, lemon juice, salt and pepper; stir to combine and let sauce set at room temp., stirring occasionally, about 30 min. Fill a large pot 2/3 full of water, bring to a boil, add salt and pasta, and cook according to pkg directions; drain pasta. In a large bowl, combine pasta, tomato olive mixture, and mozzrella, and toss to mix well. Divide between 4 individual bowls, and garnish with remaining 2 tbl. basil and grate Parmigiano-Reggiano cheese.