Ingredients
2 1/2 c. dried penne pasta
1 lbs. ripe tomatoes
12 oz. mozzarella cheese
1/4 c. olive oil
1 Tbsp. balsamic vinegar
grated zest of 1 lemon
1 Tbsp. lemon juice
handful of basil leaves, shredded
salt and pepper
Preparation
Start cooking the pasta. Cut the tomatoes into quarters. Squeeze out the seeds and shop the flesh into cubes. Cut the mozzarella into pieces of similar size. Put the olive oil in a bowl and stir in the balsamic vinegar, lemon vest, lemon juice and basil. Stir well, then season with salt and pepper. Add the tomatoes and mozzarella, and let stand until the pasta is cooked. Add the pasta to the tomato mixture and toss well. Serve hot or let cool to room temperature.
