Pasta Fresca RecipeTagged in Vegetarian
Boil the penne as directed on the
Cut the tomatoes into fourths and
squeeze them with your hands into your
serving bowl to release all the seeds
and juice (the whole mushy tomato AND
the juice and seeds should go into the
bowl). Tear the basil leaves and add
to the tomatoes. Add a good bit of
olive oil (at least a few tablespoons)
and season well with salt and pepper.
Mix your tomato-basil sauce with the
cooked, drained pasta and serve either
warm or chilled.
- 1 lb dry penne (or other favorite pasta)
- 4-5 medium tomatoes
- 1 (good size) bunch of fresh basil
- a few tablespoons (or more) of olive oil
- salt and pepper to taste
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