Ingredients:
2 1/4 cups dried penne
1 lb plum tomatoes
10 ounces mozzarella cheese, drained
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 grated lemons, juice and zest of
15 fresh basil leaves, shredded
salt & freshly ground black pepper
fresh basil leaves ( to garnish)
Directions:
Cook the pasta in boiling salted water, according to the package instructions, until just tender.
While the pasta is cooking, quarter the tomatoes and remove the seeds, the chop the flesh into small cubes.
Slice the mozzarella into similar-size pieces.
Mix together the balsamic vinegar, grated lemon zest, 1 tbs.
of the lemon juice and the basil.
Season with salt and pepper.
Add the tomatoes and mozzarella and let stand until the pasta is cooked.
Drain the pasta and toss with the tomato mixture.
Serve immediately, garnish with fresh basil leaves, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.