Linguinette pasta with uncooked tomato sauce two ways.
The first was peeled tomato chunks, mozzarella and basil.
The second, a medley of mini tomatoes, mozzarella and basil..
Both were marinated in a small amount of vinaigrette for several hours, the peeled tomatoes, as expected, giving off a lot more tomato liquid than the minis.
Both were good, the minis having a very pleasant crunch.
The warm pasta was mixed with the room temperature tomatoes and mozzarella, warm enough to melt some of the mozzarella cubes.
Dessert was a plum raspberry topped cake.
