0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy Sami 1 Servings

INGREDIENTS

1 1/2 lb Vine-ripened tomatoes
seeded chopped
2 Garlic cloves, minced
1/2 c Fresh basil leaves, stemmed
chopped
1/2 lb Fresh mozzarella cheese
diced
1/2 c Extra virgin olive oil
2 T Balsamic
Salt and freshly ground
black pepper to taste
1 lb Penne, uncooked

INSTRUCTIONS

1997    
Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 -  Servings:
4  In a large bowl combine the tomatoes, garlic, basil, mozzarella,
oil,  vinegar, and the salt and pepper (to taste). Cover well with
plastic  wrap and let stand at room temperature for 30 minutes, then
refrigerate for 2 hours. Cook the penne until it is al-dente; drain
well. Toss with half of the tomato mixture, and then transfer to a
large serving platter. Top the penne with the remaining tomato mixure
and serve. This dish can be served chilled as long as the pasta and
tomato mixture are tossed together right after the pasta has been
cooked. Posted to The Gourmet Connection Recipe Page Newsletter  by
Recipe Page Newsletter <newsletter@gourmetconnection.com> on Aug 24,

A Message from our Provider:

“You’re never too old for God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2394
Calories From Fat: 355
Total Fat: 39.5g
Cholesterol: 145.2mg
Sodium: 2438.9mg
Potassium: 1872.6mg
Carbohydrates: 374g
Fiber: 38.2g
Sugar: 9.1g
Protein: 129.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?