INGREDIENTS

• 2 1/4 cups dried penne
• 1-pound plum tomatoes
• 10 oz fresh mozzarella, drained
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• grated zest and juice of 1 lemon
• 15 fresh basil leaves, shredded
• salt and freshly ground black pepper
• fresh basil leaves to garnish

DIRECTIONS

1. Cook pasta in boiling salted water, according to package instructions, until just tender.

2. Quarter the tomatoes and remove the seeds, then chop the flesh into cubes. Slice the mozzarella into similar-size pieces.

3. Mix together the olive oil, balsamic vinegar, grated lemon zest and basil. Season with salt and pepper. Add the tomatoes and the mozzarella and let stand until the pasta is cooked.

4. Drain the pasta and toss the tomato mixture. Serve immediately, garnished with fresh basil leaves.