Italian Penne with Diced Tomatoes
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Local Ingredients
Instructions
2 large beefsteak tomatoes, seeded and chopped
4 oven-dried or sun-dried tomatoes, chopped
1/4 cup extra-virgin olive oil
1 clove garlic, chopped
salt and pepper
1 pound penne rigate pasta
1 cup fresh basil leaves, loosely packed
Parmesan cheese
Combine fresh and oven-dried tomatoes, oil, garlic, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
Coarsely chop basil and combine with pasta and parmesan. Serve immediately, or at room temperature.
Serves 4
Source: Floralane Produce
