Pasta with Uncooked Tomatoes and Cheese

(Fast Vegetarian Feasts)


lb. fettuccini

C capers, rinsed

8 ripe tomatoes, seeded and diced

lb mozzarella cheese, diced

Ccoarsely chopped walnuts or pecans

Freshly ground pepper to taste

Cfresh basil                                             

3 to 4 T. olive oil

3 T. chopped fresh parsley                        

1 C freshly grated Parmesan


Bring a large pot of water to a boil. 


Meanwhile toss together the tomatoes, nuts, herbs, capers, and mozzarella in a bowl.  Season with pepper.


Have a large casserole warmed and ready.  Cook the pasta al dente and spoon into the casserole.  Toss with the olive oil, then with the tomatoes mixture and 1 C of the Parmesan.  Serve at once on warm plates, and pass the additional C Parmesan in a bowl.