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Pasta with Tomatoes, Mozzarella and Basil
1 1/2 pounds Plum tomatoes, seeded and coarsely chopped
8 ounces Fresh mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons of extra virgin olive oil
2 teaspoons of Red wine vinegar
1/2 cup of fresh basil, chopped
12 ounces of Penne pasta
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. 4 Servings
Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by
"terily@tenet.edu" on May 14, 1997
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