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A Summer Pasta Dish

1 lb. any short cut pasta
2 lb. ripe fresh tomatoes, diced
8 to 10 fresh basil leaves
3 garlic cloves
1c. Mozzarella cheese, diced
1/2 can black olives (jumbo), diced
1c. Parmesan cheese
1/4c. extra virgin olive oil
Pinch of salt

Cook and drain pasta and put back into pot to keep warm; add the combination of tomatoes, basil, Mozzarella, olives, salt, and 1/2 cup Parmesan cheese that you have mixed in a bowl. Brown garlic in 1/4 cup of oil and pure over entire mixture. Top with remaining Parmesan cheese.

                               

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