For a light fresh midsummer flavor.


  • 1 9 oz. package RP’s Fresh Egg Fettuccine
  • 4 Tbsp. extra virgin olive oil
  • 1 clove garlic crushed
  • 1/3 Cup fresh basil leaves sliced very thin
  • 1 pint cherry tomatoes quartered
  • 8 oz. fresh mozzarella diced medium
  • 1 Tbsp. balsamic vinegar
  • Salt and pepper to taste


Mix together the olive oil, garlic, basil, tomatoes, mozzarella, and balsamic vinegar in a bowl. Boil the pasta according to the directions. Drain the toss immediately with the mixture. Serves 2-3.