My sister Silver Valley Girl served this dish a few summers ago and I have made it ever since. I think she found it on the penne package. It is a good summer recipe because you don't have to heat up the kitchen too much, it is quick, and it uses fresh ingredients from the garden or farmer's market. Add salad and bread and you have a meal for the family or an easy one for entertaining. Penne with Cheeses, Tomatoes, and Basil
16 oz. penne
1/3 cup olive oil
2/3 cup onion, chopped
salt and pepper to taste
2 pounds ripe tomatoes, peeled, seeded, coarsely chopped
( or 2 28 oz. cans whole plum tomatoes)
3 TB chopped fresh basil leaves
1 ¼ c. finely grated Parmesan cheese
3 oz. mozzarella cheese, cut into ¼ inch cubes
Begin cooking pasta.
Heat ¼ cup oil, add onions and sauté.
Add tomatoes and salt. Cook ten minutes. Stir in 2 TB basil.
Drain pasta.
Put in heated bowl. Add remaining oil and tomatoes. Sprinkle with Parmesan cheese.
Add mozzarella cheese and continue tossing until the cheese starts to melt. Sprinkle with the rest of the basil and serve. Serves 4
16 oz. penne
1/3 cup olive oil
2/3 cup onion, chopped
salt and pepper to taste
2 pounds ripe tomatoes, peeled, seeded, coarsely chopped
( or 2 28 oz. cans whole plum tomatoes)
3 TB chopped fresh basil leaves
1 ¼ c. finely grated Parmesan cheese
3 oz. mozzarella cheese, cut into ¼ inch cubes
Begin cooking pasta.
Heat ¼ cup oil, add onions and sauté.
Add tomatoes and salt. Cook ten minutes. Stir in 2 TB basil.
Drain pasta.
Put in heated bowl. Add remaining oil and tomatoes. Sprinkle with Parmesan cheese.
Add mozzarella cheese and continue tossing until the cheese starts to melt. Sprinkle with the rest of the basil and serve. Serves 4
