Tomato, Basil, Penne Pasta Salad

16 oz Cherry Tomatoes, halved
Olive Oil
9 large Basil Leaves, julienned
1/2 tsp Red Pepper Flakes
Salt
Freshly Ground Black Pepper
16 oz Penne Pasta
1 cup grated Parmesan Cheese

Combine the cherry tomatoes, 1/4 cup olive oil, basil leaves, red pepper flakes, 2 teaspoons salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve with extra cheese on each serving.

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