Fresh Tomato Penne

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS

• 1 1/2 cups tomatoes, diced (regular, roma, or cherry)
• 2 tablespoons fresh basil or parsley, or 1 tablespoon fresh oregano, minced
• 1 clove garlic, finely minced
• 1/4 cup olive oil
• 1–2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1/4 teaspoon chili pepper flakes (optional)
• 1/2–3/4 cup fresh “fior di latte” mozzarella, chopped, or 1/4 cup freshly grated Parmesan cheese
• 1 pound penne pasta

PREPARATION

1. Bring a large pot of water to boil. Add pasta and cook to desired tenderness.
2. While pasta is cooking, in a large mixing bowl, mix tomatoes, herbs, garlic, olive oil, and balsamic vinegar.
3. Drain pasta well, and add to mixing bowl while still hot. Toss a few times to evenly coat the pasta with the sauce.
4. Taste and add the desired amount of salt, pepper, and chili flakes if using. Toss again.
5. Top with chopped fresh mozzarella, and serve.

Serves 4 as an entrée. Prep time, 10 minutes; cook time, 25 minutes.