Tom's Penne with Fresh Tomato
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 large red ripe tomatoes (about 2 1/2 pounds)
- 4 cloves garlic, whole,peeled
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup fresh basil leaf, coarsly chopped
- 1⁄2 cup extra virgin olive oil
- 3⁄4 lb penne
- 1⁄4 lb Fontina cheese, freshly grated
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- 1⁄4 cup fresh black olives, sliced
- salt & freshly ground black pepper
directions
- Core and chop tomatoes into 1 inch pieces.
- Place into large bowl.
- Add garlic cloves, red pepper, basil, salt and pepper,olives and olive oil.
- Let stand at room temperature several hours.
- Cook Penne till al dente.
- Grate Fontina and Parmesan.
- Spoon off 1/4 cup of surface oil from the tomato mixture, and add to drained penne.
- Toss gently to mix.
- To this, add Parmesan and toss.
- Then add tomato mixture and toss.
- Then add the Fontina and toss.
- Pick out garlic cloves, and serve in soup bowls.
- Have a good crusty Italian bread to mop.
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RECIPE SUBMITTED BY
Mamie37
Webster, NY
I live in Western New York, on Lake Ontario. Great cultural, food, and touring area. For fun, we go "wandering" to the Finger Lakes area for lunch and "junk hunts".
I retired after 15 years as a travel agent, but I'm very busy with family and friends.
Favorite cookbook: 'American Century' by Jean Anderson. Great reference book! I love to read cookbooks, and can't pass up a chance to get "just one more".
I now work part time for the Canadian American Transportation System, also known as the "Fast Ferry", or "The Breeze" that goes between Rochester NY and Toronto. It's a gorgeous ship, and a cool job!