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Pasta
with Tomatoes, Mozzarella and Basil (Pasta Caprese)
| 1 ½ pounds plum tomatoes, seeded,
coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1x½-inch strips 3 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar ½ cup chopped fresh basil 12 ounces penne pasta Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil. Cook pasta in large pot of boiling salted
water until just tender but still firm to bite. Drain. Return pasta to
pot. Add tomato mixture and toss gently to blend. Season with salt and
pepper and serve. Serves 4.
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