Photo: Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella Recipe
Ingredients
- Salt
- 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
- 1 1/2 tablespoons chopped garlic
- 5 cups chopped fresh tomatoes
- 1 pound penne pasta
- 1/2 cup shredded basil
- Freshly ground black pepper
- 3/4 pound fresh salted mozzarella, sliced or cubed
- 1/2 cup grated Parmigiano-Reggiano
Directions
Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
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By NC Cooking Guy
Shallotte, NC
on September 15, 2012
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I made this for the first time last night and followed the recipe exactly.
It was very quick and easy to prepare.
It took longer to chop the tomatoes than to cook them!
The result was an amazingly flavorful restaurant quality dish.
A keeper!
By piledon
San Francisco
on July 17, 2012
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Fast - under 30 minutes, easy, and fantastic! Even my son, who doesn't seem to like tomatoes (as in sauce in his pasta, loved this. I added more crushed garlic, some salt, and - importantly - maybe a 1/4 teaspoon of red chili flakes to the oil before the tomatoes went in for cooking. That really "kicks it up a notch".
By hcdanz
Durham, NC
on July 09, 2012
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Wonderful use of fresh, in-season tomatoes. Since it's such a simple dish, seasoning it correctly is really important, as is using the highest quality ingredients.
Read all 14 reviews