FRESH ARUGULA, TOMATO AND MOZZARELLA

FRESH ARUGULA, TOMATO AND MOZZARELLA Preparation - Easy Serves 4 Simple and easy to make; depends on fresh tomatoes and arugula/basil. * 3 1/2

Method

Preparation – Easy Simple and easy to make; depends on fresh tomatoes and arugula/basil. - 3 1/2 cups penne or conchiglie (just under one package) - 6 ripe tomatoes, peeled, seeded and diced – about 2 cups - 2 (5 oz) packages mozzarella, drained and diced in 1/2 inch cubes - 2 large handfuls of arugula, about 5 oz., torn in thirds (about 2 inches long) – alternatively you can also use 2 cups of shredded fresh basil leaves - 6 TABLESPOONS extra virgin olive oil - salt and freshly ground black pepper to taste COOK the pasta.
WHILE the pasta is cooking, put the tomatoes, arugula, mozzarella, olive oil and salt and pepper in a large bowl and mix well.
Some cooks put the tomatoes to marinate a few hours earlier.
WHEN the pasta is cooked, drain well and turn into the bowl with the other ingredients.
TOSS well and serve.