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 thick3 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?
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.