Penne with fresh tomato, basil, and mozzerella
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Vine-ripened tomatoes; seeded, chopped |
| 2 | Garlic cloves; minced | |
| ½ | cup | Fresh basil leaves; stemmed, chopped |
| ½ | pounds | Fresh mozzarella cheese; diced |
| ½ | cup | Extra virgin olive oil |
| 2 | tablespoons | Balsamic |
| Salt and freshly ground black pepper to taste | ||
| 1 | pounds | Penne; uncooked |
Directions
Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4 1. In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, and the salt and pepper (to taste).
2. Cover well with plastic wrap and let stand at room temperature for 30 minutes, then refrigerate for 2 hours.
3. Cook the penne until it is al-dente; drain well. Toss with half of the tomato mixture, and then transfer to a large serving platter.
4. Top the penne with the remaining tomato mixure and serve. This dish can be served chilled as long as the pasta and tomato mixture are tossed together right after the pasta has been cooked. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@...> on Aug 24, 1997