Tuesday, June 18, 2013
Talk about a clean, quick dish. This penne pasta is pleasing, not to mention, easy as can be.
At a glance
Diced fresh mozzarella
Diced vine ripe tomatoes, with pulp and seeds removed
¼ cup extra virgin olive oil
Pinch fresh cracked black pepper
Parmesan Reggiano, grated
1 pound penne pasta, cooked al dente
½ cup fresh basil, julienne
Combine in a bowl mozzarella, tomatoes, olive oil, salt and pepper. Incorporate thoroughly and let stand at room temperature. Meanwhile, cook pasta. Drain pasta and place in large bowl. Fold in cheese/tomato mixture; mix well. Add Parmesan liberally, to taste. Top with basil and serve at room temperature.
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