- 1 1/2 pounds plum tomatoes, seeded, coarsely chopped
- 8 ounces fresh mozzarella cheese, cut into 1×1/2-inch strips
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 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.