Penne with Fresh Tomatoes, Basil, and Mozzarella

by Emeril Lagasse, Food Network

(penne pasta, Italian, basil, tomatoes and mozzarella)

Yield: 4 - 6 servings
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Level: Easy

Ingredients

Salt
¼ C extra-virgin olive oil, plux 2 Tbsp, divided
1½ Tbsp garlic, chopped
5 C fresh tomatoes, chopped (peeled if desired)
1 lb penne pasta
½ shredded basil
freshly ground black pepper
¾ lb fresh salted mozzarella, sliced or cubed
½ C grated Parmigiano-Reggiano

Instructions

1. Put a large pot of salted water on for the pasta.
2. In a large skillet, heat ¼ cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less.
3. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
4. Cook the pasta in the salted boiling water 12 - 13 min until al dente. Drain. Add the pasta and basil to the pan with the tomatoes and toss. Season to taste with salt and pepper.
5. Serve the pasta in bowls. Equally distribute the fresh mozzarella and grated Parmesan among the bowls. Drizzle the remaining olive oil over the bowls and serve immediately.