Bring 8 quarts of water to a boil in a large pasta pot and add 3 tablespoons salt. Add penne and cook according to the package directions to 1 minute short of al dente.
In a 14 to 16-inch skillet, heat the passata. When pasta is done cooking, drain well, add to passata, and immediately add mozzarella and basil. Toss vigorously to incorporate the sauce and cheese. Serve immediately.
Recipe courtesy of Mario Batali, 2001