Prep 15 mins
Cook 11 mins
From Mom. This recipe is summer to me. We'd watch the tomato plants like hawks until we had enough ripe ones to make Pasta Cruda. It was always my job to go out and pick off the basil leaves (even when I go home now! I guess it's ceremonial.) It's kind of an art to figure out the perfect temperature at which to serve it--just warm enough to bring all the flavors together, but not hot enough to melt the cheese and turn the whole thing into a goopy mess. Not that the goopy mess doesn't taste good! I never bother to reheat the leftovers, it's just as good the day after as a cold salad.
- 1 lb penne pasta
- 3 -4 tablespoons hot pepper olive oil
- 1⁄4-1⁄3 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 3 large tomatoes, cut to bite size
- 8 ounces mozzarella cheese, coarsely grated
- 2 tablespoons parmesan cheese, freshly grated
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 ounces slivered almonds
- Mix all sauce ingredients (everything but pasta and almonds) well and set aside while pasta is prepared according to package directions.
- Toast almonds.
- When pasta is proper temperature (warm, not hot), add to sauce in a large bowl, then add almonds and toss all together.