Linguine with Tomatoes
1 pound box linguine - whole wheat, rice, etc... doesn't really matter what type
4 - 6 large tomatoes - diced - in the summer I get 8 - 10 small heirloom tomatoes for added color
1 - 6 oz jar sliced green olives - I get the kind with no pimento
1 - 4 oz can sliced black olives
1/4 cup olive oil
1/2 tablespoon Basil
1 cup vegan mozzarella cheese, shredded
Salt and Pepper to Taste
This is a great summer dish that can be a side or main entree.
Cook linguine according to directions on the box. Drain and drizzle with a little of the olive oil to prevent sticking together. Let cool.
Dice tomatoes and put in a bowl. Add olives, basil, salt, pepper and olive oil. You can let this marinate for 20 minutes to overnight. The longer it sits the better it gets. I can never wait that long though.
Add pasta to tomato mixture and toss in the cheese. Enjoy!!
This is really good in the summer. It doesn't heat up the kitchen that much and is pretty fast to make. I take this to family reunions and it always goes over very well.