6 sliced garlic cloves
2T olive oil
6 chopped Roma tomatoes
3T chopped Italian Parsley
1 bunch Basil Chiffonade (cut into long, thin strips)
1 bunch arugula, torn
4 oz fresh mozzarella, chopped fine
1 lb cooked pasta
- Saute garlic cloves in olive oil.
- Add Roma tomatoes to pan.
- Add parsley, basil, and arugula.
- Finish with mozzarella.
- Toss with cooked pasta of choice and add salt and pepper to taste.