This is a cool summer pasta, that’s not too filling. It uses grape or cherry tomatoes. Make this tomato mozzarella penne recipe for your next picnic, or for tonight’s dinner.
Contributed by: Debbie Matthews, Rochester, N.Y.
Did You Know? Tomatoes are native to South America. They were discovered in the 1600s and brought back to Europe.
1 pound penne pasta
1 pint (about 25-30) grape or cherry tomatoes, cut in half
1/3 cup water
8-ounce mozzarella cheese
2 tablespoons olive oil
2 tablespoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced basil
Tip: Try this recipe with a little diced green pepper.
Cook penne pasta. Rinse in cool water, drain and set aside.
Heat olive oil in a skillet.
Add garlic and cook for a minute.
Add tomato halves and cook for about 1 minute.
Add salt and pepper.
Add water and bring to a boil.
Place pasta in a large serving bowl.
Add mixture from the skillet, and diced mozzarella.
Add slices of basil.
Stir all together.
Serve warm or cold.
Refrigerate any leftovers.
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