Recipe Servings: 4 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 11 minutes
3-4 medium tomatoes, cored, seeded, diced
1 clove garlic, finely chopped
1/2 teaspoon sea salt
1/3 cup Lucini® Extra Virgin Olive Oil
1 lb Delverde® Penne Rigate
6 ounces fresh mozzerella, diced
1/3 cup fresh basil leaves, torn
Combine the tomatoes, garlic and sea salt in a bowl large enough to hold the pasta. Pour the extra virgin olive oil over and toss. Let the tomato mixture rest for 1-2 hours.
Cook the penne in a large pot of salted boiling water, until al dente. Drain and transfer the pasta to the bowl containing the tomato mixture. Add the diced mozzarella and basil and toss with the penne while it is piping hot, so it melts into the uncooked tomato mixture. Using a handmade mozzarella makes for a very special treat.