2.
Core and remove the seeds from the pepper. Cut the pepper in half
lengthwise then in half again widthwise. Slice into julienne strips. Add
them to the tomatoes and toss.
3. Marinate the tomatoes in the refrigerator for 1 hour.
4.
Dice the Mozzarella and add it to the tomatoes. Marinate in the refrigerator
for another ½ hour.
5. Bring
a large pot of water to a rapid boil. Add the pasta and stir. Cook the
pasta for 10-12 minutes or until tender. Drain.
6.
Pour half of the tomato mixture into the pot. Return the pasta to the pot.
Pour the other half of the tomatoes over the pasta. Cover and let it sit
for
10
minutes or until the cheese melts.
7. Toss to mix. Serve and garnish with the grating cheese.
