Frank's Recipes! Penne with Tomatoes, Bleu Cheese and Basil Leaves

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Penne with Tomatoes, Bleu Cheese and Basil Leaves

serves 12

Delicious, when paired with
Bella Sera® Delle Venezie Merlot

1 lb. Penne, Mostaccioli, or other medium pasta shape, uncooked
12 ripe plum tomatoes (about 1 1/2 lbs.), quartered or 1 pt. cherry tomatoes, cut in halves
2 cups (lightly packed) whole fresh basil leaves
2 ounces finely crumbled blue cheese
2 T olive or vegetable oil
2 T white wine vinegar
Salt and pepper to taste.

Toss the tomatoes in a bowl with the basil leaves, cheese, oil and vinegar. Season to taste with salt and pepper. Refrigerate and let marinate 45 minutes to 24 hours. Cook pasta according to package directions, drain well. Transfer the pasta to a mixing bowl while still warm, add the tomato mixture and toss to mix. Let stand at room temperature about 15 minutes before serving.

NOTE:
Use the smallest basil leaves for this recipe. If the leaves are longer than an inch long, tear them in half crosswise before adding to the tomato mixture.