Q: My husband and I go to Chicago's Steak and Seafood restaurant in Marietta often for its penne pasta in tomato basil sauce. It is a simple but delicious dish. Any possibility you can provide that recipe?

-- Eileen Mitchell, Roswell

A: David Howard, chef-owner of Chicago's Steak and Seafood, gladly supplies this recipe. Howard uses lots of fresh tomatoes, garlic and basil to intensify his sauce. Fresh mozzarella cubes add another dimension to the sauce. He suggests topping the pasta with grilled chicken or shrimp for a more substantial meal.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Pasta Pomodoro

W.A. BRIDGES JR./AJC 1

Makes 6 servings Preparation time: 15 minutes Cooking time: 20 minutes

1 pound penne pasta

1/2 cup virgin olive oil

1/4 cup chopped garlic

4 cups fresh diced tomatoes

1 1/2 cups tomato basil sauce

(homemade or store-bought)

1/4 cup chopped fresh basil

Salt and freshly ground black pepper, to taste

2 cups fresh whole mozzarella, cut into 1/2-inch cubes

2 tablespoons chopped parsley (optional)

Cook pasta according to package directions until just done. Drain and set aside.

Meanwhile, in a large skillet over medium heat, add olive oil. Add garlic and tomatoes and sauté for 2 to 3 minutes. Add tomato sauce and basil and bring to a simmer. Season with salt and pepper.

Add cooked penne and return to a simmer. Add the fresh mozzarella and toss with pasta until the cheese begins to melt. Season with salt and pepper.

Transfer to serving bowl and garnish with chopped parsley.

Per serving: 602 calories (percent of calories from fat, 42), 20 grams protein, 68 grams carbohydrates, 5 grams fiber, 28 grams fat, 34 milligrams cholesterol, 539 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.