Foods | Cooking
Hints & Tips
My husband said this Fresh Mozzarella and Tomato
Penna Pasta 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:
Yields: 4 servings
Prep time: 40 min
fresh mozzarella cheese, cut into small cubes*
tomatoes or 5 to 6 Roma tomatoes, peeled and diced**
avocados, peeled, pitted, and diced (optional)
3 to 4 cloves
1/2 cup extra-virgin
1/2 cup coarsely-chopped fresh
1 tablespoon fresh-squeezed
1 tablespoon coarse
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked
Freshly-grated parmesan cheese
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
How To Peel Fresh Tomatoes.
*** I also have made this recipe with linguini pasta.
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.