Pasta Caprese (Pasta With Tomatoes, Mozzarella & Fresh Basil

For best results, use the freshest ingredients available. This recipe calls for less oil for a healthier pasta dish. Sometimes I drizzle lightly with balsamic vinager. Bon Appetit, May 1997

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs plum tomatoes, seeded, coarsely chopped
• 8  ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
• 3  tablespoons extra virgin olive oil
• 2  teaspoons red wine vinegar
• 1⁄2 cup  chopped fresh basil
• 12  ounces penne pasta
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
3. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.