Penne with Tomatoes and Mozzarella

Combine in a bowl:
2 Tbs oil
1/4 cup fresh basil, torn in small pieces
6 fresh tomatoes, cut in small squares (Actually, I think the more tomatoes, the better!)
6 oz mozzarella cheese, shredded or cut in small dice
8 sun-dried tomatoes packed in oil, chopped (optional)

Season to taste with salt and lots of freshly ground pepper. Let stand while you prepare the pasta.

Cook 3/4 pound penne until it is “al dente” and drain well. Toss the hot pasta with the tomato mixture and serve at once.

from Linda’s Kitchen: Simple and Inspiring Recipes for Meals Without Meat by Linda McCartney
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