Penne with tomatoes, basil and mozzarella Often times the simplest dinners are the best. One of my favorites, enjoyed beachside, is a baguette, some nice cheese, olives and red wine. Another favorite is this. Pasta tossed so simply with garden fresh tomatoes, basil and fresh mozzarella. Drizzled with your best extra virgin olive oil, balsamic vinegar and a sprinkle of salt and pepper. Like a caprese salad with pasta. Does it really get any better? A summer garden in a bowl. This dish tastes great warm or cool, so either eat it right away or refrigerate and bring to share at your end of summer picnics.

Penne with tomatoes, basil and mozzarella

The smell when you’re combining these ingredients is the most garden fresh thing you’ll ever smell. And it tastes even better.

You probably have your own version of it. Please share if so. Here’s ours.

Penne with Tomatoes, Basil and Mozzarella

Serves: 4-6

Time: 20 minutes


  • 1 13.25oz box whole grain penne or other pasta (we use Barilla)
  • 2 cups cherry tomatoes, halved
  • 1 small handful of basil leaves, torn
  • 4oz fresh mozzarella, diced
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper to taste


Cook pasta according to directions, until just al dente. Drain and set aside. Combine tomatoes, basil, mozzarella. Toss with a drizzle of olive oil and vinegar. Season with salt and pepper. Serve and savor.

Penne with tomatoes, basil and mozzarella