Posted on
Tuesday, April 14, 2009
5:24 PM
| By:
Rasika Mahabal
Category: Mozzarella , Olives , Penne Pasta , Tomato
4 cups penne or rigatoni
salt and pepper
1 small red onion, finely chopped
1 red chile, seeded and minced
1 pound ripe tomatoes, chopped
6 tablespoons olive oil
8 ounces fresh buffalo mozzarella, chopped (I used cows'-milk substitute mozzarella)
handful fresh basil or mint leaves
1/2 cup black olives
1. Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes until just al dente, stirring from time to time.
2. Meanwhile, in a large bowl, mix together the onion, chile and tomatoes. Season with plenty of salt and pepper, then stir in the oil.
3. Drain the pasta and add it to the tomato mixture, together with the mozzarella, basil and olives. Stir well and serve immediately.
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