Penne Pasta with Mozzarella and No-Cook Tomato Sauce

• 6 whole Large Fresh Tomatoes
• 3 cloves Garlic, Minced
• 1/4 cups Basil, Chopped
• 3 Tablespoons Olive Oil
• 1 Tablespoon Balsamic Or Red Wine Vinegar (Optional)
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1 pound Penne Pasta
• 8 ounces, weight Fresh Mozzarella Cheese

1. Core tomatoes and cut them into a 1/2 inch dice.
2. Place them in a large non-reactive bowl.
3. You can seed tomatoes if desired, but I dont because I think you lose some of the juice.
4. To the tomatoes add the garlic, basil, olive oil, vinegar (if using), salt and pepper.
5. Cover bowl and let sit for 1 hour, gently stirring occasionally.
6. When ready to serve, boil pasta in salted water according to package directions.
7. Drain and toss warm pasta and fresh mozzarella in the bowl with tomatoes.
8. Check seasoning and add more salt and pepper as desired.
9. Serve pasta in bowls and top with freshly grated Parmesan cheese if desired.
10. Cooks Notes: The sauce is equally delicious with or without the vinegar.
11. My younger kids dont care for vinegar so I will make it without.
12. I add a few dashes of good quality balsamic to my bowl.
13. Be sure and serve with a good Italian bread to soak up every bit of the juice.

fresh tomatoes, garlic, basil, olive oil, vinegar, kosher salt, freshly ground black pepper, pasta, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/penne-pasta-with-mozzarella-and-no-cook-tomato-sauce/ (may not work)