Penne with Tomatoes

 

This is a great pasta dish to serve on a hot summer day.  Perfect served at room temperature, it is a light and flavorful dish.  The pasta and topping can be made ahead of time.  The dish pairs nicely with a chilled glass of Pinot Grigio.


Penne with Tomatoes

Ingredients:
2-3 cups Roma Tomatoes or sweet cheery tomatoes, chopped
2 large cloves garlic, minced
1 large bunch basil, coarsely chopped
1 pound soft whole milk Mozzarella, cubed
3 TBSP olive oil
1 pound penne, cooked al dente
1 avocado, sliced (optional)
Freshly grated parmesan


**Ingredient note:  Add some capers or kalamata olives to the dish to add a little extra flavor.  Not everybody likes the briny taste of capers or olives which is why we are only suggesting them as an add on ingredient.

1.  In a large bowl combine tomatoes, basil, mozzarella, garlic, capers (if using), and 2 TBSP olive oil.  Toss well and set aside for about an hour (can be made 2-3 hours ahead of time).

2.  Cook penne according to directions on the box.  Once cooked, drain and place in a serving bowl.  Toss lightly with about 1 TBSP olive oil.  Let pasta cool slightly.

3.  Toss tomato and cheese mixture with pasta.  Lightly toss in avocado.  Top with parmesan cheese.

Yields about 4 servings