Penne with tomato, basil and mozzarella

(from Mainergirl’s recipe box)

Source: Liz McGowan

Serves 8 people

Ingredients

  • 3/4 cup extra virgin olive oil
  • 1 tsp salt
  • 6-8 plum tomatoes, seeded and diced
  • 5-6 cloves of garlic, crushed but kept whole
  • 1.5 cups fresh basil, shredded
  • diced fresh mozzarella, smoked mozzarella, or feta
  • black pepper to taste
  • 1 lb cooked penne

Directions

  1. Combine all ingredients except pasta in a bowl and mix. Let sit in refrigerator overnight, or at least for 3-4 hours before serving.

  2. Add 1 lb cooked penne. Toss and serve at room temperature. May add additional salt and pepper to taste.

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