Cooking with Blobby

Another super-easy pasta dish. And it's light. Though there isn't any protein. And it comes together in about 12 minutes - but that's just because it takes that long for the pasta to boil.

¾ pound dry penne pasta
6 ounces high quality mozzarella cheese, diced large
2 cups heirloom tomatoes, core removed, diced medium
½ clove garlic, minced

1-2 sprigs fresh basil, sliced thick 

3 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
¼ teaspoon crushed red pepper flakes


Cook pasta following the manufacturer's instructions. You don't need a picture to show that - do you?

In a large mixing bowl have tomatoes, mozzarella, garlic and basil in the mixing bowl

Once pasta is cooked, drain it and add to the mixing bowl and toss seasoning with olive oil, salt and red pepper flakes.

Add extra olive oil if desired (it really was not needed!)

Divide into serving vessels and enjoy.


If there are issues - and don't I always have them?  - is that who knows what 'half a clove' of garlic is. Every clove size is different. Just tell me the minced amount in teaspoons.  As it was, I ended up putting three small cloves in - but mostly because I like garlic.

Leftovers were good, but you have to be careful reheating the dish. The mozzarella melted and it became like the top of a pizza. Good, but not how it was intended. And when you reheat, it worked best that you added more fresh basil after it was done heating.