Penne with Tomatoes 2 1/2 pounds ripe Roma Tomatoes, chopped 3 large cloves garlic, chopped 1 large bunch basil, coarsely chopped Salt and freshly-ground pepper, to taste 1/2 to 3/4 pound Mozzarella, cubed 1 1/2 tablespoons olive oil 1 pound penne, cooked al dente 6 teaspoons freshly-grated Parmesan Combine all ingredients except penne and Parmesan. Toss well. Place bowl in bright sun for about 2 to 4 hours. If the sun is unavailable, allow mixture to remain at room temperature for at least four hours. Place penne in serving bowl. Top with tomato and cheese mixture. Toss well. Serve with Parmesan cheese. Serves 4.