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Ingredients
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dried penne - 200g
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olive oil - 2 tbsp
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balsamic vinegar - 1 tbsp
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plum tomatoes - 300g
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fresh basil leaves - 7, shredded
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mozzarella - 200g, drained
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grated rind and juice of 1 lemon
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ground black pepper and salt
Method
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Prepare the pasta, cook the pasta
in boiling salted water until tender.
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Cut the tomatoes into cubes,
remove the seeds, slice up mozzarella into same size pieces.
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Mix the vinegar, olive oil, basil,
grated lemon rind, 1 tbsp lemon juice, and season with pepper
and salt.
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Add the tomatoes and mozzarella
into the mixture.
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Drain the pasta and toss with the
tomato mixture. Serve hot, garnished with extra fresh basil
leaves. Serves 2-3.
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