Summer Tomato Penne

Scientific studies have proven that tomatoes and their high lycopene content offer a wealth of health benefits such as preventing cancer, heart disease, and bad cholesterol buildup. This recipe allows the tomatoes to be heated (increasing the bioavailablity of lycopene) but leaves a bit of texture in the tomatoes, unlike when they are made into a sauce.

Serves 4 to 6  Prep Time 20 minutes  Cooking Time 20 minutes

400 grams penne or any short pasta
2 tablespoons olive oil or cooking oil
5 tablespoons olive oil
 1 medium onion, chopped finely
400 grams fresh tomatoes, peeled, and chopped or canned tomatoes, peeled
2 tablespoons tomato paste
1 fresh bird’s eye chili (siling labuyo)
sea salt and pepper to taste
150 grams Rizal Dairy Farms mozzarella,  cut in half, or kesong puti, diced
70 grams black olives, sliced into rounds
1 tablespoon fresh basil, chopped                

1  Cook the pasta: In a stockpot, bring water to a boil, add salt, and cook pasta until al dente. Remove from heat, drain well, return to pan, and mix in 2 tablespoons olive oil.

2  In a saucepan or nonstick frying pan, heat 5 tablespoons olive oil, then add onions and sauté until translucent. Add tomatoes and cook for 1 to 2 minutes just to soften. Add tomato paste, chili, and season with salt and pepper.

3  Transfer to pot with pasta, add mozzarella or kesong puti, and heat over low heat. Add black olives and basil leaves; mix well. Adjust seasoning to taste, and serve immediately with a big bowl of mixed organic greens.

Photography by At Maculangan │ Recipe by Jacqueline Haessig Alleje of Rizal Dairy Farms │Food Styling by Vivian Lui

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