3 tablespoons Filippo Berio® Robusto Extra Virgin Olive Oil
1½ tablespoons Full Circle Organic balsamic vinegar
3 garlic cloves, minced
1 yellow bell pepper, chopped (about 1 cup)
1 can (14.5 ounces) Full Circle Organic diced tomatoes, drained
½ cup drained and coarsely chopped pitted black olives (about 4 ounces)
¼ teaspoon Food Club salt
¼ teaspoon fresh ground black pepper
6 ounces mozzarella cheese, cut into ½-inch pieces
2 tablespoons chopped fresh basil leaves plus additional leaves for garnish (optional)
Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain and return to saucepot.
Meanwhile, in small bowl, whisk together 2 tablespoons oil and vinegar.
In large skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and bell pepper and cook 3 minutes. Stir in tomatoes, olives, salt and pepper. Reduce heat to medium-low and cook 3 minutes.
Pour tomato mixture over pasta. Add mozzarella and basil; toss to combine. Serve in warm pasta bowls drizzled with oil mixture garnished with basil leaves, if desired.