When you need a delicious yet easy-to-make summer dish that takes only minutes to prepare, you’ll be happy you’ve got this crowd pleaser in your recipe index. This is a modernized version of my Great Grandma Tortoresi’s quick and easy pasta recipe that I still enjoy to this day. I hope you will enjoy it, too.

Nutrition Totals Per Serving
KCal Breakdown: 11.7% Protein;  68.9% Carbohydrate; 19.4% Fat.
Calories: 364
Protein: 10.6 (g)
Carbohydrate: 62.0 (g)
Fat: 7.7 (g)
Sodium: 596 (mg)
Cholesterol: 0 (mg)

16-ounce package linguine pasta (preferably imported from Italy)
3 tablespoons olive oil (I recommend Bertolli Extra Light Olive Oil for this dish)
4 cloves garlic (minced)
2 14½-ounce cans Hunt’s Choice Cut Tomatoes With Roasted Garlic
¼ cup chopped fresh basil leaves
¼ cup chopped Italian parsley

Cook the pasta to the al dente stage and rinse with cold water. Set Aside. In a large pot, heat 1 tablespoon of the oil, along with the tomatoes. When the tomatoes are heated through, add the pasta and toss to distribute evenly. Heat the remaining two tablespoons of oil with the garlic in the microwave on high for 30 seconds or on the stovetop. Pour over the pasta mixture and stir in well. When all the ingredients are sufficiently heated add the basil and toss a final time to blend. Salt and pepper to taste. Sprinkle with parsley and pine nuts; add cubed fresh mozzarella, if desired. Serves 6.