Summer Tomato Pasta

• 2 14 cups dried penne
• 1 lb plum tomato
• 10 ounces mozzarella cheese, drained
• 14 cup olive oil
• 1 tablespoon balsamic vinegar
• 1 grated lemon, juice and zest of
• 15 fresh basil leaves, shredded
• salt & freshly ground black pepper
• fresh basil leaf (to garnish)

1. Cook the pasta in boiling salted water, according to the package instructions, until just tender.
2. While the pasta is cooking, quarter the tomatoes and remove the seeds, the chop the flesh into small cubes.
3. Slice the mozzarella into similar-size pieces.
4. Mix together the balsamic vinegar, grated lemon zest, 1 tbs.
5. of the lemon juice and the basil.
6. Season with salt and pepper.
7. Add the tomatoes and mozzarella and let stand until the pasta is cooked.
8. Drain the pasta and toss with the tomato mixture.
9. Serve immediately, garnish with fresh basil leaves, if desired.

penne, tomato, mozzarella cheese, olive oil, balsamic vinegar, lemon, basil, salt, fresh basil leaf

Taken from www.food.com/recipe/summer-tomato-pasta-46429 (may not work)