Linguini with Fresh Tomatoes and mozzarella!

Sometimes the best recipes are born completely by accident! The other night I made a pasta with artichoke lemon pesto, and served it with a plate of fresh tomatoes, fresh mozzarella and basil, that I had drizzled with truffle oil.   We were so full by the time it came to eat the tomatoes that my husband told me to save them for the next day. I had a lot of linguini left over, and I added the tomato mixture to it, with lots of fresh olive oil, more fresh tomatoes, 5 cloves of pressed garlic , the rest of the mozzarella, some parmesan and handfuls of minced fresh herbs and parsley! Sea salt to taste and the next nights supper was created. You can eat this at room temperature, but I prefer it slightly warmed, so that the mozzarella is oozing everywhere. I had only red tomatoes, but I would love to eat this with several different  types, maybe a few of the gorgeously coloured heirloom varieties. A little garlic bread, a chilled rose', a bit of opera, the right companion.....The possibilities are endless!

Picture is courtesy of  www.myownlabels.com , the best private label site that I've ever found for creating labels that are worthy of adorning jars of your prize winning tomato sauces or canned peaches!