16 oz couscous

1/2 small red onion, finely diced

3 cloves garlic, minced

3 ribs celery, finely diced

20 oz cherry tomatoes, halved

1/2 cup fresh basil leave, torn

1/2 cup grated Parmesan cheese

1 cup small mozzarella balls

1/4 cup extra virgin olive oil

2 Tbs balsamic vinegar

salt and pepper

Cook the couscous according to package directions.  Allow to cool.

In large bowl combine the cooled couscous, red onion, garlic, celery, tomatoes, basil, Parmesan, mozzarella, olive oil and vinegar.  Stir to combine and season with salt and pepper.

Let sit for 30 minutes to improve flavor. Makes 10 generous servings.

Ingredients

1 lb. Linguine or Penne pasta
3 tablespoons olive oil
2 to 3 cloves garlic, chopped
1 28 oz. cans of Hunts diced tomatoes, drained
2 tablespoons fresh basil or 2 teaspoons dried basil
Salt and freshly ground pepper to taste
1 to 2 tablespoons chopped fresh parsley
Grated Parmesan cheese
Serves 4
*You may use tomatoes other than the Hunts brand, but this is what I have had the most success with.

Preparation

Boil water and begin cooking pasta as directed.

While the pasta is cooking, heat the oil in pan at medium heat and cook garlic about 1 or 2 minutes, stirring frequently.

Stir in drained tomatoes and basil, salt and pepper and cook a few more minutes, until heated through.

Drain pasta and mix with the sauce.

Transfer to a serving dish, sprinkle parsley over top and serve with grated Parmesan cheese.