A delightful pasta dish featuring fresh tomatoes and mozzarella, perfect for a quick and flavorful meal.
Dice the ripe tomatoes and fresh mozzarella cheese into bite-sized pieces and place them in a mixing bowl.
Use a sharp knife to ensure clean cuts and preserve the texture of the ingredients.
Add the fresh basil leaves, extra virgin olive oil, aged balsamic vinegar, minced garlic, and red pepper flakes to the bowl. Mix gently to combine.
Tear the basil leaves by hand to release their natural oils for enhanced flavor.
Season the mixture with salt and pepper to taste and let it sit at room temperature for 20 minutes to allow the flavors to meld.
Cover the bowl with a clean cloth to keep the mixture fresh while resting.
Cook the penne pasta in a large pot of boiling salted water until al dente, following the package instructions.
Stir the pasta occasionally to prevent sticking.
Drain the cooked pasta using a colander and return it to the pot.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Add the tomato and mozzarella mixture to the pasta and toss over low heat until the cheese begins to soften.
Avoid overheating to maintain the freshness of the ingredients.
Transfer the pasta to a serving platter and sprinkle with toasted pine nuts.
Garnish with additional basil leaves for a vibrant presentation.
