1 lb. penne or ziti pasta
2 tbsp. fresh Italian parsley, chopped
1 tbsp. fresh basil, chopped
5 cloves garlic, minced or pressed
1/4 cup grated Parmesan cheese (or more, to taste)
2 or 3 cups tomatoes, wedged
1/2 lb bocconcini or mozzarella cubes
1/4 tsp. oregano flakes
1/4 tsp. red pepper flakes
salt and pepper, to taste

In a medium-large saucepan, boil the pasta according to package directions.

Drain pan and add olive oil, chopped herbs, seasonings and garlic.

Add quartered bocconcini balls or 3/4-inch cubes mozzarella. If tomatoes are larger, cut into 1 inch cubes; if tomatoes are smaller, cut into halves or wedges. Cherry tomatoes can be left whole.

Mix all together in still warm pasta pan until pasta is well coated with herb flavored olive oil. Sprinkle with salt and pepper, to taste.

This wonderful Summer pasta may be served at room temperature or refrigerate until ready to serve.

Submitted by: CM