Ingredients:

• 1 pound penne pasta
• 2 pounds ripe tomatoes I love to use heirloom, a mix of yellow and red but any good summer tomato is fine, I have also used grape, cherry, small heirlooms, they all work great
• 8 ounces fresh mozzarella drained if in brine and diced in ½ inch cubes
• ½ cup extra virgin olive oil
• ½ cup fresh basil finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 tablespoon fresh parsley finely chopped
• 2 cloves garlic minced
• finely zested peel yellow part only from 1 medium lemon
• 1 teaspoon sea salt more to taste
• ¼ teaspoon freshly ground black pepper