Penne Pasta with Mozzarella and No-Cook Tomato Sauce

Core tomatoes and cut them into a 1/2 inch dice. Place them in a large non-reactive bowl. You can seed tomatoes if desired, but I don’t because I think you lose some of the juice. To the tomatoes add the garlic, basil, olive oil, vinegar (if using), salt and pepper. Cover bowl and let sit for 1 hour, gently stirring occasionally.

When ready to serve, boil pasta in salted water according to package directions. Drain and toss warm pasta and fresh mozzarella in the bowl with tomatoes. Check seasoning and add more salt and pepper as desired. Serve pasta in bowls and top with freshly grated Parmesan cheese if desired.

Cook’s Notes: The sauce is equally delicious with or without the vinegar. My younger kids don’t care for vinegar so I will make it without. I add a few dashes of good quality balsamic to my bowl.
Be sure and serve with a good Italian bread to soak up every bit of the juice.