This dry pasta is really creamy!

Ingredients

* 3 med. ripe tomatoes
* 1/4 C. virgin olive oil
* 1 sm. garlic clove, finely chopped
* salt
* freshly ground pepper
* 20 basil leaves
* 1 lb. tubetti
* 8 oz. fresh mozzarella, cut into small pieces

Directions

Cut the tomatoes in half and remove cores. Squeeze out tomato seeds. Chop tomatoes and put them in a large bowl. Stir in the oil, garlic, salt and pepper to taste. Stack basil leaves and cut them into thin ribbons. Stir basil into tomatoes.

Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente. Drain pasta and toss it with the sauce. Add mozzarella and toss again. Serve.

Serves 4-6.

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