Penne With Tomatoes, Basil and Two Cheeses

• 3 tablespoons extra-virgin olive oil
• 1 pound penne
• 1/4 pound Emmenthaler cheese
• 1/2 pound mozzarella, cut into 1/2-inch cubes
• 4 ripe tomatoes, seeded and chopped
• 1/2 cup shredded basil
• Coarse salt and freshly ground pepper to taste

1. Bring six quarts salted water to a rolling boil with one tablespoon olive oil.
2. Add the penne and cook until al dente.
3. While the penne is cooking, cut the cheeses into half-inch cubes.
4. Chop the tomatoes.
5. Put a layer of cheese and tomatoes in a large bowl.
6. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil.
7. Mix ingredients well, season to taste with salt and pepper and serve.
8. No Parmesan is needed with this dish.

extravirgin olive oil, penne, cheese, mozzarella, tomatoes, shredded basil, salt

Taken from cooking.nytimes.com/recipes/7043 (may not work)