Penne pasta with basil and mozzarella

By cw_2009

Ingredients

• 1- 14 oz package penne pasta
• 1- 10 to 16 oz ball fresh mozzarella
• 2 large vine-ripened tomatoes
• 2 cloves fresh garlic
• 1/2 cup good quality extra virgin olive oil
• 1 1/2 cup fresh basil
• salt and pepper to taste
• Grated pecorino or parmesan cheese to taste

Preparation

Step 1

While the water for your pasta is heating, cut the fresh mozzarella and tomatoes into 1/2 inch cubes and set aside. Crush the garlic and have the olive oil ready. Cook the pasta according to package directions (usually 8-10 minutes). Just before the pasta is cooked al dente, coarsely chop the basil leaves (basil reacts with stainless steel and will blacken quickly after being chopped), Drain the cooked pasta; return to pot and warm over low heat.

Stir in the mozzarella, crushed garlic, and olive oil. Add the basil, tomatoes, salt and pepper. The cheese should be melting as you gently mix. Garnish with freshly grated pecorino or parmesan cheese and serve immediately.