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- Salt and ground black pepper
- 10 ml (2tsp) lemon juice
- 105 ml (7tbsp) basil-flavoured olive oil
- 2 garlic cloves, crushed
- 350 g (12oz) penne pasta
- 250 g (9oz) mozzarella, cut into chunks
- 700 g (11⁄2lb) vine ripened tomatoes, skinned, deseeded and cut into chunks
- 1⁄2 large green chilli, deseeded and finely sliced
- 1⁄2 g large green chilli, deseeded and finely sliced
- Step 1
Put the salt and pepper in a small bowl, whisk in the lemon juice, followed by the flavoured oil and garlic, then set aside.
- Step 2
Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Place in a bowl and toss with 30ml (2tbsp) of the dressing (this will prevent the pasta from sticking together); set aside to cool. Place the mozzarella in a large bowl with the remaining dressing and set aside.
- Step 3
When ready to serve, add the pasta to the mozzarella with the tomatoes and chillies. Toss together and season well. Garnish with crushed black pepper and a few basil leaves, if you like, then serve.
Try more of our favourite tomato & mozarella recipes
Gnocchi with tomato and mozzarella
Mozzarella and tomato pizza
Tomato, mozzarella and basil salad with balsamic dressing
Grilled avocado, mozzarella and tomato salad
Mozzarella, parma ham and rocket pizza
Heat it up
To serve this dish hot, place 75ml (5tbsp) basil-flavoured oil in a frying pan, add garlic and chilli and cook for 1min. Add the pasta and mix well, then add the tomatoes and mozzarella. Garnish and serve. (You can use cheeses such as Gorgonzola or Brie).
Per Serving:
- Calories: 700
- Total carbs: 70 g
- Total fat: 38 g
- Saturated fat: 12 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
