Penne, Mozzarella and Tomatoes
 
  this recipe is a basic one all cooks can make use of time and again: a
  refreshing mix of raw diced tomatoes, cubed mozzarella, torn basil,
  olive oil, and a drop of hot sauce tossed with warm pasta. as the
  ingredients are combined, the mozzarella melts lusciously onto the hot
  pasta, resulting in a memorable dish. if you prefer, you can marinate
  the sauce ingredients in the serving bowl up to 2 hours ahead of
  stirring in the pasta; they will develop even more flavor. to serve
  the pasta at room temperature rather than hot, drain the pasta, cool
  it on a baking sheet (never rinse it to cool it), and then toss it
  with the remaining ingredients. while penne rigate (ridged penne) are
  the most common choice for this dish, other short pastas (like shells,
  orecchiette, and bowties) also work well.
  salt
1 lb.  penne rigate
1 lb.  tomatoes, cut into 1/2" cubes
1 lb.  fresh mozzarella, cut into 1/2" cubes
1 cup  basil leaves, torn
1/2 cup  extra-virgin olive oil
1/2 tsp  tabasco. sauce (optional)
 
bring 5 quarts of water to a vigorous boil. add the salt and penne; 
cook until al dente; drain. transfer to a bowl and add the tomatoes, 
mozzarella, basil, olive oil, and tabasco.. toss gently to distribute, 
adjust the salt, and serve hot. serves 6 
 
-- 
(ID: 10918) Mirror: rec.food.recipes: Thu, Sep 11, 2003


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