Salad of cold pennoni with fresh tomatoes and basil

1 servings

Ingredients

Quantity Ingredient
INSALATA DI PENNONI FREDDE
AL POMODORO E BASILICO
MAKES 6 SERVINGS
Source: Cooking Vegetables
The Italian Way; Judith
Barrett
ISBN 0-02-009078-1; 1994

Directions

The perfect summertime salad. I ate it first on a steamy July day in a trattoria in Florence. Use the ripest, reddest tomatoes and lots of the freshest basil.

1 pound uncooked imported pennoni (large penne) ¼ cup extra virgin olive oil, plus a little extra 2 pounds fresh, ripe tomatoes, peeled, cored, seeded, and coarsely chopped ½ cup packed fresh basil leaves, julienned or coarsely chopped 1 clove garlic, finely minced or pressed Salt and freshly ground black pepper to task 1. Bring a large pot of water to a boil over high heat. Add a tablespoon of salt and the pennoni and cook, stirring occasionally, for 7 to 10 minutes, until tender but firm, al dente. Drain and transfer to a large serving bowl. Drizzle some olive oil over the pasta, toss well, cover, and allow to cool to room temperature.

2. Combine the olive oil with the tomatoes, basil, garlic, salt, and pepper in a small mixing bowl. When the pasta is cool, add the tomato mixture, toss well, and serve.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (19:47) (159) Fido: Cooking

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