- 1 pound penne
- 1 (8-ounce) jar passata (tomato concentrate, like Pomi)
- 4 ounces fresh mozzarella, cut into 1/4-inch cubes
- 10 leaves fresh basil, torn
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.