Linguine with Tomatoes, Mozzarella and Fresh Basil

This dish is a summertime staple in our house.  I make it AT LEAST once a week, sometimes more!  It is quick, simple, fresh and delicious.  I also make it during the winter to remind us of summer dinners al fresco on the patio!

This recipe was originally based on something I saw in Woman's Day several years ago.  I've tweaked it so much, it isn't even the same recipe anymore!

Linguine with Tomatoes, Mozzarella and Fresh Basil

1/2 pound linguine
1/2 cup extra virgin olive oil
1/2 tsp minced garlic
fresh ground pepper, to taste
1 pint grape tomatotes, halved
1 small can black olives, drained and sliced
7 large leaves of fresh basil, coarsely chopped (the dry stuff will NOT work with this recipe!)
1 8oz brick of mozarella cheese, cut into 1/2 inch cubes (I prefer Kraft)

1.  Boil linguine according to package directions.  Drain but do NOT rinse.  (It is not necessary to rinse pasta.  I don't know why people do it.)  Return to pan.

2.  Combine olive oil, garlic, pepper, tomatoes, black olives, and basil in a medium bowl.  Pour mixture into the pan with cooked linguine.  Toss to combine.

3.  Serve in individual pasta bowls.  Top with cheese cubes.  (If you mix the cheese cubes into the linguine, they will get just a teeny bit melty.) Serve immediately.

NOTE:  If you are storing leftovers overnight, do NOT mix cheese into the linguine.  The olive oil will break down the cheese and make it...strange...