Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil

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  • Level: Easy
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4 ripe tomatoes, seeded and diced

4 cloves garlic, finely sliced

1/2 cup olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon red pepper flakes

1/4 cup basil chiffonade


1 pound penne, cooked al dente

1/2 pound fresh mozzarella, cubed


  1. In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.