More Pasta Caprese...

This is a bit of a re-run from an earlier week, but the recipe turned out pretty well... That, and I still had a ton of tomatoes.

I'm pasting in from a previous post - flip back a page or two for further details: I had a variety of fresh/heirloom tomatoes and rough-chopped them, tossed them with some olive oil and some salt, and broiled them briefly. I then tossed a pound of linguini with tomatoes (call it a pound and a half to two pounds), diced mozzarella, and a dressing of sorts that is heavy on the basil, a bit of garlic, a dash of sugar, and some lemon juice...

I froze the mozzarella, but seeing as how I was taking it to work for a lot of lunches, I found that as long as you only warmed up the pasta and did not heat it through on full-blast, the cheese did not get too gummy. I also added parsley from the CSA, some green onions, and the onions (diced) from the CSA. When broiled, the tomatoes let off a lot of juice - this basically becomes the sauce.