Pasta A La Caprese
- 1 lb. penna, ziti or rigatoni
- 12 plum or 4 large tomatoes, sliced think lengthwise (about 5 c.)
- 3 to 4 smashed garlic cloves
- 1 long thin yellow-red sweet red pepper, sliced thin
- 20 leaves fresh basil, torn in half
- 1/2 c. olive oil
- 1 tsp. salt
- 5 to 6 twists pepper mill
- 1 (8 oz.) pkg. Mozzarella cheese, cubed
- freshly grated Parmesan cheese
- At least 1 1/2 hours before
- serving,
- combine tomatoes, garlic, sweet
- pepper, basil, oil, salt and peppertn
- a
- bowl (large
- enough
- totontain
- both sauce and cooked pasta).tet stand without refrigerating.
- When pasta
- is
- cooked
- and
- well drained, add Mozzarella, then sauce.
- Mix quickly, but well and serve
- immediately.
- Pass Parmesantheeseto
- sprinkle
- over. This take 10 minutes to prepare and makes 6 servings.
penna, tomatoes, garlic, red pepper, basil, olive oil, salt, pepper, mozzarella cheese, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=170841 (may not work)