Pasta with Marinated Tomatoes

1/4 c. red wine vinegar
1/4 c. extra-virgin olive oil
1 T. minced shallot
1 t. kosher salt
1/2 t. black pepper
3 garlic cloves, minced
1 lb. mixed heirloom tomatoes
8 oz. penne pasta
1 c. loosely packed fresh basil
8 oz. torn or diced fresh mozzarella cheese

Whisk together vinegar, olive oil, shallot, salt, pepper, and garlic. Cut tomatoes into 1" thick wedges and gently stir into dressing. Let stand 20 minutes. Serve as is, in salad, or with pasta.

To serve with pasta:

Cook penne per package directions; drain well.

Pulse 1/4 of marinated tomatoes in a blender until very finely chopped, 3-4 times. Coarsely chop remaining marinated tomatoes, reserving marinade. Mix both portions of tomatoes into hot cooked pasta and toss to coat. Stir in basil and cheese.

Serves 4.

Adapted from Southern Living magazine, June 2020, p. 84.