Penne with Fresh Tomatoes and Mozarella

By Moushira Abdel-Malek

---

Ingredients:

500 gms. penne rigate
6 medium-size ripe tomatoes
Juice of one lemon
1 clove garlic (finely chopped)
100 gms. fresh mozarella (diced into cubes)
6 fresh basil leaves (torn)
4 tbsp. extra-virgin olive oil
Salt + pepper

Method:

Soak the tomatoes in hot water for 5 minutes and peel. Chop them into bite-sized chunks and drain off any extra liquid. Place them in a serving bowl. Add the garlic, 3 tablespoons of the oil and lemon juice. Season with salt and pepper. Cook the penne in a large pot of salted, boiling water until "al dente". Drain well and toss with the remaining oil. When the pasta is cool, transfer to the bowl with the tomato sauce and toss well. Sprinkle the mozarella and basil over the top and serve.

For variations (optional): You may add:

- 100 gms. black pitted olives

- 1tbsp. capers

- 1/2 tsp. crushed chillies

- 2 tbsp. chopped shallots (spring onions)