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l-l/2 lbs. plum tomatoes, seeded, coarsely chopped
8 ozs. fresh mozzarella cheese, cut into lxl/2″ strips
3 tbsps. olive oil
2 tsps. red wine vinegar
l/2 cup chopped fresh basil
l2 ozs. penne pasta
Mix tomatoeds, mozzarella, oil and vinegar in med. bowl. Season with s&-. Let stand l hr. at room temp. Mix in basil. Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with s&-p and serve.
Serves 4 Bon Appetit May l997

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