Pasta Estivi

Delicious & quick - a great summer dish.
Dan & I have been enjoying this almost once a week with fresh ingredients from the garden. (Actually, I've probably been enjoying it more - Dan's not really a tomato fan. But he's a good sport at trying new things.)

1. In a large pot, cook until aldente:

• 12 oz. pasta
  

2. Drain & rinse pasta with cool water.

3. In a medium sized bowl, combine:

• 5 c fresh tomatoes, chopped
  
• 2 cloves garlic, minced
• 1 bunch green onions, diced
• 1/2 c fresh basil, roughly chopped
• 2 TBSP olive oil
• 1/2 tsp salt
• 1/2-1 c mozzarella, shredded

You can add olives or other veges to your taste. Doesn't seem to be a great leftover though. Occasionally I only use one clove of garlic - raw garlic has a lot of "bite" & sometimes causes loved ones to shun you due to overpowering garlic breath, so I hear.