Recipe - Whole Wheat Pasta with Fresh Tomato Sauce and Mozzarella

Pasta

Whole Wheat Pasta with Fresh Tomato Sauce and Mozzarella

Here is an uncomplicated pasta dish loaded with bright fresh flavors. Use a plum tomato or two if you have them on hand. You might want to add a clove of finely minced garlic to the tomatoes. Stack the basil leaves, roll them, then slice them into thin strips.

Ingredients:

2 lbs (6-8) hefty, ripe tomatoes
½ cup Marina Colonna Classic Extra Virgin Olive Oil
Salt and freshly ground pepper to taste
¼ cup flat leaf parsley, chopped
¼ cup basil cut into strips
8 oz mozzarella balls
1 package (17.6 OZ) Benedetto Cavalieri Penne Rigate Benedetto Cavalieri Organic Whole Wheat Pennucce

Preparation:

Time: 30 minutes

Yield: 4

Make the fresh tomato sauce. Cut an “x” into the blossom end of the tomatoes and plunge them, a few at a time, into a saucepan of boiling water. Lift them out after a minute and refresh under cold running water. Slip the skins. Core, seed and coarsely chop the tomatoes. Put them in your pasta bowl. Pour the oil over them. Salt and pepper to taste. Add the herbs. Set aside while the pasta water comes to a boil.
Bring a large pot of water to the boil, then add a tablespoon of salt. Cook the pasta according to the package instructions. Right before the pasta is done toss the cheese with the tomatoes. Drain the pasta, add it to the bowl and toss thoroughly. Add a drizzle of olive oil if you feel it is needed.