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Tomato Mozzarella Penne Recipe

Description:  This is a cool summer pasta, that's not too filling. It uses grape or cherry tomatoes. 

Contributed by: Debbie Matthews, Rochester, N.Y.


  • 1 pound penne pasta

  • 1 pint (about 25-30) grape or cherry tomatoes, cut in half

  • 1/3 cup water

  • 8 ounce mozzarella cheese

  • 2 tablespoons olive oil

  • 2 tablespoons minced garlic

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup sliced basil

Tip: Try this recipe with a little diced green pepper.

Preparation Directions:

  1. Cook penne pasta. Rinse in cool water, drain and set aside.

  2. Heat olive oil in a skillet.

  3. Add garlic and cook for a minute.

  4. Add tomato halves and cook for about 1 minute.

  5. Add salt and pepper.

  6. Add water and bring to a boil.

  7. Place pasta in a large serving bowl.

  8. Add mixture from the skillet, and diced mozzarella.

  9. Add slices of basil.

  10. Stir all together.

  11. Serve warm or cold.

  12. Refrigerate any leftover.

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