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Categories:
tomatoes fresh leaf fresh parsley leaves basil leaf olive oil salt black pepper garlic penne bocconcini
Viewed: 43 - Published at: 4 years agoIngredients
- 2 pints cherry tomatoes, each cut in half
- 12 cup loosely packed fresh leaf fresh parsley leaves
- 12 cup loosely packed fresh basil leaf, chopped
- 12 cup olive oil
- 1 teaspoon salt
- 12 teaspoon black pepper
- 1 garlic clove, minced
- 16 ounces penne or 16 ounces corkscrew macaroni
- 12 ounces bocconcini, small mozzarella balls
Method
- In a large serving bowl stir together cherry tomatoes, parsley leaves, basil, oil, salt, pepper and garlic.
- Let stand at room temperature for 1 hour, or up to 4 hours to allow flavors to nicely blend.
- Cook pasta in large pot of boiling water as label directs.
- Drain well.
- Add pasta to tomato mixture.
- Cut mozzarella balls in half and add to bowl.
- Garnish with parmesan cheese.
