Penne Pasta with Mozzarella and No-Cook Tomato Sauce (Because who wants to turn on the oven in this heat?)
  • 6 large fresh tomatoes, cored and cut in ½ inch dice
  • 3 small cloves garlic, minced
  • ¼ cup fresh basil, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic or red wine vinegar (optional)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound penne pasta
  • 8 ounces fresh mozzarella, diced
  • Freshly grated parmesan cheese
  1. Combine chopped tomatoes, garlic, basil, olive oil, vinegar (if using), salt and pepper in a non-reactive bowl. Cover and let sit for 1 hour, gently stirring occasionally.
  2. When ready to serve, boil pasta according to package directions in salted water. Drain and toss warm pasta with the tomato mixture and mozzarella cheese. Top with freshly grated Parmesan if desired.
  3. Serve pasta in bowls. Also, I would suggest serving with some good Italian bread to soak up every bit of the sauce. This sauce is very versatile. Spoon over chicken, use drained tomatoes as the sauce on grilled pizza, or just grab a spoon!
Recipe by Sunflower Supper Club at