Review of last recipe (photo above) - I'm keeping this because I don't have any heart of palm recipes, and this one is really tasty. 

Going at breakneck speed to try to close out this section of recipes so that I can go on to entrees and desserts!!

TODAY'S RECIPE - LINGUINE WITH TOMATOES AND MOZZARELLA
From The Boston Globe, August 24, 1983 ...


Serves 6

4 large tomatoes; peeled, seeded and diced
1 lb fresh mozzarella, diced
1 cup fresh basil leaves, scissored into strips
4 cloves garlic, minced
1 cup olive oil
2 tsp salt and freshly ground pepper
1 1/2 lb linguine

Combine the tomatoes, mozzarella, basil, garlic, olive oil, salt and pepper in a large bowl and keep at room temperature for at least 2 hours before serving.  Cook linguine.  Drain pasta and toss with tomato and mozzarella sauce.