Summer Tomato Pasta Ingredients
2 1/4 cup penne pasta
1 pound plum tomatoes (or an equivelant of tomato sauce, or both)
10 oz mozzeralla
1/4 cup olive oil
1 tbsp balsamic vinegar
zest, grated and juice of 1 lemon (or 1 tbsp of lemon or lime juice)
15 fresh basil leaves, shredded (or a small handful of dried basil leaves)
salt and pepper
fresh basil leaves, to garnish (or none)
Serves 4
- Cook the pasta in boiling salted water, according to the package instructions, until just tender.
- Quarter the tomatoes and remove the seeds, then chop the fleash into small cubes. Slice the mozzerella into similar-size peices
- Mix together the olive oil, balsamic vinegar, grated liemon zest, 1 tbsp of the lemon juice and the basil. Season with salt and pepper. Add the tomatoes and mozzarella. Let stand until pasta is cooked
- Drain the pasta and add with the tomato/mozzarella mixture. Serve immediately. Can garnish with basil leaves.
Quite tasty. I had cherry tomatoes and used those, cut in half. I had to put about 2 spoonfuls of tomato sauce in becasue I didn't quite have enough tomatoes.