1 1/2 lb Plum tomatoes, seeded and chopped
8 oz Fresh mozzarella cheese, cut into strips
3 tbsp Extra virgin olive oil
2 tsp Red wine vinegar
1/2 cup Fresh basil, chopped
12 oz Penne pasta
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Mix tomatoes, mozzarella, oil and vinegar in med. bowl. Season with salt and pepper. Let stand 1 hour at room temp. Mix in basil. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@tenet.edu" <terily@tenet.edu> on May 14, 1997
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