Penne with No Cook Tomato Sauce
Instructions:
- This sauce is spectacular in summer, when tomatoes are at their peak. Use equal amounts of red and yellow tomatoes for a jewel-like effect.
- 2 pounds ripe tomatoes (6 medium), chopped
- 1 cup loosely packed fresh basil leaves, thinly sliced
- 8 ounces fresh mozzarella cheese, cut into 1â„2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1 package (16 ounces) penne or rotini
- In medium bowl, combine tomatoes, basil, mozzarella, oil, vinegar, salt, and pepper, tossing gently to mix. Let sauce stand at least 15 minutes or up to 1 hour at room temperature to blend flavors.
- Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with sauce. Makes 4 main-dish servings