This sauce is perfect served over your choice of freshly-cooked pasta.
- 8 ounces penne pasta
- 2 1/2 cups checca sauce
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring often, about 8 minutes. Drain well, reserving 1/2 cup pasta water.
2. In a large bowl, toss the pasta with the tomato mixture, pasta water and fresh mozzarella. Season with salt, to taste.