Penne With Fresh Tomato, Basil, And Mozzerella

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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,

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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