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My husband said this is a DEFINITE winner! It is so easy to make and so good. No cooking with this recipe (except for the pasta).
It is a must to use fresh vine-ripened tomatoes in this dish. Sometimes I add avocados, and sometimes I don't.
Check out Linda's
Pasta Hints and Tips and
Pasta, Rice, and Main Dish Recipes.
Fresh Mozzarella and Tomato Penna Pasta Recipe
Recipe Type:
Pasta,
Tomatoes,
Mozzarella Cheese,
Avocado
Yields: 4 servings
Prep time: 40 min
Ingredients:
8 ounces
fresh mozzarella cheese, cut into small cubes*
3 medium
tomatoes or 5 to 6 Roma tomatoes, peeled and diced**
2
avocados, peeled, pitted, and diced (optional)
3 to 4 cloves
garlic, minced
1/2 cup extra-virgin
olive oil
1/2 cup coarsely-chopped fresh
basil leaves
1 tablespoon fresh-squeezed
lemon juice
1 tablespoon coarse
salt
Freshly-ground
black pepper
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked
penna pasta***
Freshly-grated parmesan cheese
* Purchase
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
** Learn
How To Peel Fresh Tomatoes.
*** I also have made this recipe with linguini pasta.
Preparation:
In a large bowl, toss fresh mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Learn How To Cook Pasta Properly.
Add prepared tomato mixture to the
cooked pasta and toss to coat thoroughly.
Transfer onto individual serving plates and garnish
with grated parmesan cheese.
Makes 4 servings.
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