1 lb. ziti or tube-shaped pasta, cooked al dente and drained
1-1/2 cup grated part-skim mozzarella cheese
Directions
Plunge tomatoes into boiling water for 1-2 minutes to soften skins, then into ice water; peel and coarsely chop. Coarsely chop 3/4 of the basil leaves; reserve remaining whole leaves for garnish.
In a nonstick skillet, heat olive oil and add tomatoes. Bring to a boil. Reduce heat to simmer and add chopped basil, salt and pepper. While pasta is still warm, toss with sauce and mozzarella. Turn pasta over and over to mix ingredients and melt cheese. Garnish with remaining basil.
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