Fusilli with Tomato and Mozzarella Sauce

FUSILLI WITH TOMATO AND MOZZARELLA SAUCE



INGREDIENTS:

1 POUND RIPE PLUM TOMATOES,HALVED AND SEEDED
8 OZ. MOZARELLA CHEEZE (COMES IN WATER)
1/2 CUP SLICED FRESH BASIL
6 TBS. OLIVE
2 TBS. BALSAMIC OR RED WINE VINEGAR
2 LARGE GARLIC CLOVES -- MINCED
1/4 TSP.DRIED RED PEPPER FLAKES
3 ITALIAN SAUSAGES (BROWNED AND ROASTED)
8 KALAMATI OR GREEK OLIVES (PITTED AND SLICED)
12 OZ. FUSILLI OR ROTELLE PASTA
1/4 CUP PEPITAS OR PINE NUTS -- TOASTED
FRESH BASIL LEAVES

Cut tomatoes and cheese into 1/2 inch pieces and place in bowl.Mix in basil, olive oil, vinegar, garlic, olives, and red pepper flakes. Season with salt and pepper. Let stand at room
temperature for 30 minutes.Meanwhile, cook pasta in large pot of boiling, salted water
according to package directions (should be tender yet firm). Drain pasta and return to the same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to
a warmed platter. Sprinkle with toasted pepitas, garnish with the basil leaves.