番茄、羅勒、新鮮mozzarella 起司，

象徵這義大利國旗的紅、綠、白，

當番茄充滿著圓滑醇美的汁，

當你可以無困難的買到大量香甜羅勒，

當新鮮mozzarella給你的味覺像是冷氣的強風，

就是最適合作的道菜的時候!

這大概是最清涼清新的義大利麵

煮盤義大利麵，

烤塊鮭魚，

在院子裡感受微風帶走身上的熱氣，

這樣的晚餐，

簡單又清爽!

好的新鮮mozzarella，

當你切時應該會滲出牛奶，

應該是潮濕柔軟光滑有彈性，

帶著輕柔溫和的牛奶香

食譜from http://www.foodnetwork.com/recipes/everyday-italian/fusilli-alla-caprese-recipe/index.html

1 pound penne pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.