This is a deliciously light pasta dish, full of fresh flavours. Use buffalo-milk mozzarella if you can - the flavour is noticeably better.
275 g/10 oz/2 1/4 cups dried penne
450 g/1 lb plum tomatoes
275 g/10 oz mozzarella, drained
60 ml/4 tbsp olive oil
15 ml/ 1 tbsp balsamic vinegar
Grated rind and juice of 1 lemon
15 fresh basil leaves, shredded
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
Serves 4
Cook the pasta in boiling salted water, according to the package instructions, until just tender.
Quarter the tomatoes and remove the seeds, then chop the flesh into small cubes. Slice up the mozzarella into similarly sized pieces.
Mix together the olive oil, balsamic vinegar, grated lemon rind, 15 ml/I tbsp of the lemon juice and the basil. Season with salt and pepper. Add the tomatoes and mozzarella and leave to stand until the pasta is cooked.
Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves.
275 g/10 oz/2 1/4 cups dried penne
450 g/1 lb plum tomatoes
275 g/10 oz mozzarella, drained
60 ml/4 tbsp olive oil
15 ml/ 1 tbsp balsamic vinegar
Grated rind and juice of 1 lemon
15 fresh basil leaves, shredded
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
Serves 4
Cook the pasta in boiling salted water, according to the package instructions, until just tender.
Quarter the tomatoes and remove the seeds, then chop the flesh into small cubes. Slice up the mozzarella into similarly sized pieces.
Mix together the olive oil, balsamic vinegar, grated lemon rind, 15 ml/I tbsp of the lemon juice and the basil. Season with salt and pepper. Add the tomatoes and mozzarella and leave to stand until the pasta is cooked.
Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves.