Pasta With No-Cook Tomato-Mozzarella Sauce

• 2 pints cherry tomatoes, each cut in half
• 12 cup loosely packed fresh leaf fresh parsley leaves
• 12 cup loosely packed fresh basil leaf, chopped
• 12 cup olive oil
• 1 teaspoon salt
• 12 teaspoon black pepper
• 1 garlic clove, minced
• 16 ounces penne or 16 ounces corkscrew macaroni
• 12 ounces bocconcini, small mozzarella balls

1. In a large serving bowl stir together cherry tomatoes, parsley leaves, basil, oil, salt, pepper and garlic.
2. Let stand at room temperature for 1 hour, or up to 4 hours to allow flavors to nicely blend.
3. Cook pasta in large pot of boiling water as label directs.
4. Drain well.
5. Add pasta to tomato mixture.
6. Cut mozzarella balls in half and add to bowl.
7. Garnish with parmesan cheese.

tomatoes, fresh leaf fresh parsley leaves, basil leaf, olive oil, salt, black pepper, garlic, penne, bocconcini

Taken from www.food.com/recipe/pasta-with-no-cook-tomato-mozzarella-sauce-288442 (may not work)