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  • 6servings
  • 25minutes
  • 548calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pint(s) cherry tomatoes , each cut in half 5 cup(s) (loosely packed) fresh flat-leaf parsley leaves , chopped 5 cup(s) (loosely packed) fresh basil leaves , chopped 25 cup(s) olive oil

  2. 1 teaspoon(s) salt

  3. 1 clove(s) garlic , minced 1 package(s) (16-oz.) penne or corkscrew pasta

  4. 12 ounce(s) mozzarella balls , bocconcini grated Parmesan cheese , optional

Instructions Jump to Ingredients ↑

  1. In a large serving bowl, stir together cherry tomatoes, parsley, basil, oil, salt, pepper and garlic. Let stand at room temperature at least 1 hour, or up to 4 hours to blend flavors.

  2. Cook pasta in a large pot of boiling water as label directs. Drain well.

  3. Add pasta to tomato mixture. Cut mozzarella balls in half and add to bowl. Garnish with Parmesan cheese, if you like.

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