This pasta recipe is yummy to the last bite.

It is very easy to make and most of it’s ingredients you have in your pantry. There is no need to run to the grocery store for this one.

I used tomatoes on the vine for this recipes well as yellow and red cherry tomatoes. Of course, if you have some tomatoes growing in your garden, well, that is even better!

Make sure you watch the garlic. Set your timer so it doesn’t burn (1 minute). The tomatoes cook up pretty quickly as well, so be careful not to cook them until they are mushy. You want them soft, but intact. Remember they will cook after you take them off the heat and again when you add the hot pasta.

This dish is great as a side or as a main dish. It presents beautifully and would be perfect for company as well.

This recipe is courtesy of Emeril Lagasse. I did make one change with the addition of red and yellow cherry tomatoes. It will serve 4-6 very satisfied people.

Ingredients for the Penne with Tomatoes, Basil and Mozzarella

1/4 cup extra-virgin olive oil plus 2 tbsp. divided
1 1/2 tbsp. chopped garlic
2 cups chopped tomatoes
1/2 pint red cherry tomatoes
1/2 pint yellow tomatoes
1 pound penne pasta
1/2 cup shredded basil
1/4 cup of kosher salt, for boiling pasta, plus 1 tsp. reserved
1/2 tsp. freshly ground black pepper
3/4 pound fresh mozzarella, sliced or cubed
1/2 cup grated Parmigiana-Reggiano

Bring a large pot of water with 1/4 cup of kosher salt for the pasta. 

Meanwhile, prepare your sauce.

In a large skillet, heat 1/4 cup of the olive oil.

Add the garlic and cook for 1 MINUTE.

Add the tomatoes and cook them for 3-5 minutes, just until they begin to release some of their juice.

Cook the pasta in the pot of salted water for 12 minutes.

Drain the pasta.

Add the pasta and basil in the pan with the tomatoes and toss.

Season with remaining salt and pepper.

Place in serving bowl, and distribute the fresh mozzarella and grated Parmesan over it.

Drizzle remaining olive oil over and serve immediately.

It’s that simple!