Directions

Roughly chop all of the tomatoes and put them in a large mixing bowl with as much juice as you can save. Then, add the sliced red onion, red wine vinegar, Kalamata olives, ¼ cup of olive oil, salt and black pepper to the tomatoes and gently toss everything together. Allow the mixture to stand at room temperature while you continue to prepare the remaining vegetables. 

As the sliced vegetables are prepared and the herbs are chopped, layer them on top of the tomatoes. 

Then, bring a gallon of water to a boil in a large pot to cook the pasta. Meanwhile, sauté the garlic with the remaining olive oil in a large sauté pan on low. When the water comes to a full rolling boil, add the pasta and cook according to the package instructions until it’s al dente. 

Turn the sauté pan up to high heat and add the vegetables to the garlic. Sauté until bubbling and then add half of the roughly chopped Dragone® Fresh Mozzarella Cheese and half of the Fresh Grated or Shredded Parmesan Cheese. 

Lower the heat and immediately dump the cooked and well-drained pasta into the sauté pan, spreading it our so it covers the vegetables and the cheese evenly. Layer the remaining cheeses on top and mix everything together. Stir vigorously to stretch the melting cheese and coat the pasta in he tomato juice and oil. Give it a taste and adjust the seasonings with salt, pepper, vinegar or olive oil, if you'd like more richness. then, serve the pasta immediately.