Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped fresh basil leaves |
| ½ cup | Olive oil |
| ⅓ cup | Balsamic vinegar |
| 2 teaspoons | Dijon mustard |
| 2 \N | Large garlic cloves, minced |
| ½ teaspoon | Sugar |
| \N \N | Salt and pepper to taste |
| 15 \N | Fresh plum tomatoes,cored |
| 5 cups | Bow tie pasta |
| 225 \N | 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.