Scott Conant: Penne with Mozzarella, Heirloom Tomato, and Basil Recipe

Today Show: Scott Conant

Chopped judge Scott Conant was in Today’s Kitchen to share some thoughts about fresh summer meal ideas. His focus was on short pastas, and he explained how to make Penne with Fresh Mozzarella, Heirloom Tomatoes, and Basil.

This recipe focuses on penne, but you could use rigatoni or farfalle as well. What they all have in common is that they are short cut pastas. “I feel like these pastas are better than long pastas,” Conant said. He went heavier on salt in the pasta cooking water than usual, to help flavor the vegetables.

Today Show: Flash Boiling Pasta Salad

Freshen up your pasta dish by adding seasonal vegetables from the farmer’s market, like cucumber, asparagus, peas, or anything you and your family love. Do you use any garden fresh ingredients to jazz up pasta? Tell me your favorite additions by leaving a comment.

Conant put a fun spin on the pasta dish with vegetables by throwing the whole salad back into the pasta cooking water, flash boiling it for just about 10 seconds. If you’re trying this at home, wait to add the mozzarella until after this step.

Today Show: Scott Conant Penne with Fresh Mozzarella, Heirloom Tomatoes, and Basil Recipe Ingredients

• 3/4 lb Dry Penne Pasta
• 2 cups cored, diced Heirloom Tomatoes
• 1 or 2 picked sprigs Oregano
• 1/2 clove minced Garlic
• 6 oz high quality diced Mozzarella Cheese
• 1 or 2 sprigs thick sliced Basil
• 1/4 tsp crushed Red Pepper Flakes
• 3 tbsp Olive Oil
• Salt

Scott Conant: Today Show Penne with Fresh Mozzarella, Heirloom Tomatoes, and Basil Recipe Directions

1. Cook the pasta in heavily salted water according to the package directions.
2. Toss tomatoes with garlic, basil, and mozzarella in a mixing bowl.
3. Toss cooked pasta into the mixing bowl.
4. Add olive oil with red pepper flakes and salt. Adjust seasonings to taste.
5. Divide into individual serving bowls, or bring the meal to the table and serve it family style.