Yield: 6 Servings
|½ cup||Chopped fresh basil leaves|
|½ cup||Olive oil|
|⅓ cup||Balsamic vinegar|
|2 teaspoons||Dijon mustard|
|2||Large garlic cloves, minced|
|Salt and pepper to taste|
|15||Fresh plum tomatoes,cored|
|5 cups||Bow tie pasta|
|225||Grams mozzarella cheese|
Combine basil, oil, vinegar, mustard, garlic and sugar. Add salt and pepper to taste. Pour ¼ cup of the dressing into a 15 x 10 inch shallow baking pan. Cut each tomato lengthwise into thirds, arrange in a single layer on pan. Turn each piece to coat with dressing.
Bake at 425F for 45 minutes or until edges brown; cool. Meanwhile, cook pasta according to package directions, drain. Rinse in cold water, drain well. In large bowl, combine pasta, tomatoes, cheese and remaining dressing; toss well. Serve at room temperature. Makes 6 servings.