Average: 5 (2 votes)
Total time
15 minutes + 1 hour marinating
6 servings

1 ½ pound of ripe tomatoes

8 oz. fresh mozzarella

4 tbsp. extra virgin olive oil, finishing quality

1 clove garlic, chopped

½ cup green olives

½ cup fresh basil

12 oz. brown rice penne rigate

2 tsp. sea salt, divided 

  1. Slice the tomatoes in quarters, then use the tip of your knife to remove seeds. Discard seeds and accumulated juices; dice.
  2. Transfer tomatoes to a large serving dish. Add 1 teaspoon sea salt, finely chopped garlic, fresh basil leaves and 4 tablespoons of olive oil and mix well. Let marinate for 30-60 minutes, stirring occasionally.
  3. Chop mozzarella and set aside. Do not add the mozzarella to the tomatoes.
  4. Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of sea salt, if desired, and cook penne according to the cooking instructions on the box.
  5. Add the olives, pitted and chopped, to the tomato mixture and stir well.
  6. Drain the pasta and add to the tomato-olive mixture, mixing well with a large serving spoon.
  7. Quickly sprinkle the mozzarella on top of the pasta and continue to stir well.  Let sit for a few minutes before serving.


Recipe and photo courtesy of Heidi Gordon, Jovial Foods.


Calories: 450
Total Fat: 20 g
(Saturated Fat: 7 g)
Sodium: 1250 mg
Carbohydrate: 49 g
Fiber: 3 g
Protein: 14 g

Yield: 6 servings

How'd it Taste?

So good and simple! Just a clean spring or summer meal!
Delicious! Comes together so easily. Definitely making this one again!

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