Recipe File: Penne With Marinated Tomatoes & Mozzarella

Nothing quite compares to a summer tomato. We’re pretty much content enjoying them straight up with a sprinkling of sea salt—but next to that combo, this marinated tomato pasta dish takes the cake. Marinating tomatoes is simply a method for creating a no-cook sauce. When mixed with olive oil, garlic and a bit of salt, the tomatoes begin to break down and release their juices, creating the most incredible topping for pasta. The best part? This dish is even better at room temperature, so you can whip it up before your guests arrive, set it to rest and go enjoy the party!

INGREDIENTS

*Serves 4-5
-1 lb penne pasta
- 3 pints cherry tomatoes, quartered
- 1 large clove garlic, finely minced
- ½ cup olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 cup packed basil, cut into ribbons
- 8 oz mozzarella, cut into small cubes
- flaked sea salt for seasoning

DIRECTIONS

1. In a large bowl, gently toss together the cherry tomatoes, basil, mozzarella, olive oil, salt and pepper. Cover with plastic wrap and let marinate on the counter for at least 30 minutes and no more than one hour.

2. Set a large pot to boil and cook pasta according to package instructions (usually 7-8 minutes until just al dente).

3. Toss the hot pasta with the marinated tomato mixture.

4. Top with a generous sprinkling of flaked sea salt. Serve hot or at room temperature.