Linguine with Fresh Tomato-Olive Sauce

3 1/2 cups (2 lb) seeded and diced fresh plum tomatoes
1 tsp. minced garlic
1/2 cup pitted and chopped Kalamata olives
1/4 cup diced yellow pepper
1/2 cup plus 2 TBS slivered fresh basil leaves
1/2 cup chopped green onions
1/4 cup extra-virgin olive oil
2 TBS fresh lemon juice
salt and freshly ground pepper, to taste
1 lb. fresh or dried linguine
8 oz. fresh mozzarella, cut into 1/2" cubs (optional)
Freshly grated Parmigiano-Reggiano

IN a large bowl, combine tomatoes, garlic, olives, yellow pepper, 1/2 cup basil, green onions, olive oil, lemon juice, salt and pepper; stir to combine and let sauce stand at room temperature, stirring occasionally, about 30 min. Fill a large pot two thirds full of water, bring to a boil, add salt and pasta, and cook according to pasta. In a large bowl, combine pasta, tomato, olive sauce and fresh mozzarella, and toss to mix well. Divide among 4 individual bowls, and garnish with remaining 2 TBS basil and he freshly grated Parmigiano-Reggiano.

Serves 4.

Williams-Sonoma Kitchen

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