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. Serv...