Yield: 4 Servings
Measure | Ingredient |
---|---|
4.00 \N | Ripe tomatoes; seeded, diced |
4.00 \N | Garlic cloves; finely sliced |
½ cup | Olive oil |
1.00 tablespoon | Balsamic vinegar |
¼ teaspoon | Red pepper flakes |
¼ cup | Basil chiffonade |
\N \N | Salt; to taste |
1.00 pounds | Penne; cooked al dente |
½ pounds | Fresh mozzarella; cubed |
In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil; season with salt. Add the pasta and mozzarella and stir to combine. This recipe yields 4 servings.
Recipe Source: HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf From the TV FOOD NETWORK - (Show # HG-1A10 broadcast 07-10-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-05-1998
Recipe by: Bobby Flay
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