This is one of my favorite recipes, especially for summer! My mom got this out of a cookbook but I'm not sure which one. I think this tastes even better the next day. It's great served with crusty bread to soak up all the juice.
Provided by BurgundyS
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes and their juice with garlic, basil, oregano, salt and 6 T. of oil. Mix well.
- Add the cheese and cover and marinate for 1 hour or more at room temperature.
- Just before serving add the lemon juice and pepper.
- Cook pasta, drain and return to cooking pot. 5. Add the remaining 1 T. of oil and season with salt and pepper.
- Pour half the sauce on the pasta and toss.
- Because the pasta cools quickly, this dish is best portioned onto warm plates.
- Serve the remaining sauce on top of the pasta.
Nutrition Facts : Calories 1105.5, Fat 44.4, SaturatedFat 14.8, Cholesterol 66, Sodium 1636.5, Carbohydrate 137.8, Fiber 8.1, Sugar 9, Protein 38.8
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