Tomato, Mozzarella and Basil Pasta
- 1 lb penne pasta
- 1 1/2 pounds tomatoes, seeded and chopped
- 8 oz fresh mozzarella, cut into 1/4 in pieces
- 4 garlic cloves
- 1 cup basil, slivered
- 1/2 cup olive oil
Boil salted water and penne.
Combine olive oil and garlic, allowing flavoring of oil. While cooking pasta, take garlic and small amount of oil and cook briefly to mellow taste.
Combine tomatoes, mozzarella, basil, olive oil and garlic in a large boil, with ¼ teaspoon salt.
Drain pasta, add tomato mixture and toss. Serve hot or as pasta salad.