Ingredients Jump to Instructions ↓

  1. 2 pint(s) cherry tomatoes , each cut in half 1/2 cup(s) (loosely packed) fresh flat-leaf parsley leaves , chopped 1/2 cup(s) (loosely packed) fresh basil leaves , thinly sliced 1/4 cup(s) olive oil 1 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper 1 clove(s) garlic 1 package(s) (16-ounce) penne or corkscrew pasta 12 ounce(s) small mozzarella balls (bocconcini) , each cut in half

Instructions Jump to Ingredients ↑

  1. In large serving bowl, stir 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. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain well. Add pasta to tomato mixture; toss with bocconcini.


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