Summary

Ingredients

• 500 g penne
• Salt water
• 750 g tomato (s)
• 375 g mozzarella
• 6 tablespoon red wine vinegar or brandy vinegar
• 3 tablespoon olive oil
• Salt and pepper, whiter
• 0.5 ½ bunch basil

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Instructions

1. Cook the pasta in salted water until al dente, drain and let cool. Mix the vinegar, salt and pepper together. Then stir in the olive oil. Wash and chop the large basil leaves and stir into the oil and vinegar mixture.
2. Wash and dice the tomatoes. Drain the mozzarella and dice it too. Mix everything with the pasta and let it steep in the refrigerator for at least 1 hour. Season if necessary.
3. Garnish the salad with the small basil leaves.