SUMMER TOMATO PASTA This is a deliciously light pasta dish, full of fresh flavors. Use buffalo-milk mozzarella if you can - the flavor is noticeably better. 2 1/4 cups dried penne 1 pound plum tomatoes 10 ounces mozzarella, drained 1/4 cup olive oil 1 tablespoons balsamic vinegar Grated zest and juice of 1 lemon 15 fresh basil leaves, shredded Salt and freshly ground black pepper Fresh basil leaves, to garnish

Cook the pasta in boiling salted water, according to the package instructions, until just tender.

Quarter the tomatoes and remove the seeds, then chop the flesh into small cubes. Slice the mozzarella into similar-size pieces.

Mix together the olive oil, balsamic vinegar, grated lemon zest, 1 tablespoon of the lemon juice and the basil. Season with salt and pepper. Add the tomatoes and mozzarella and let stand until the pasta is cooked.

Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves.

Serves 4.

[Best-Ever Vegetarian, Linda Fraser]