|Fettuccine/Linguini / pappardelle||1 Pound (500 Gram)|
|Plum tomatoes||4 , diced|
|Fresh basil leaves||2 Cup (32 tbs), shredded|
|Low fat mozzarella cheese/Bocconcini cheese||1⁄3 Cup (5.33 tbs), diced|
|Capers||1 Tablespoon, rinsed and drained|
|Extra virgin olive oil||1 Tablespoon|
|Balsamic vinegar/Red wine vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Cook pasta in a large saucepan of boiling water.
2. Place tomatoes, basil, mozzarella cheese, capers, oil and vinegar in a bowl. Toss to combine. Add tomato mixture to hot pasta. Toss.
3. To serve, divide pasta mixture between warm bowls. Scatter with a few Parmesan cheese shavings and black pepper to taste. Accompany with a green salad.