Bocconcini (Italian for "little mouthfuls") are small balls of mozzarella that can be found packed in whey or water in gourmet shops and in the dairy case of some supermarkets. Sometimes they've been tossed with herbs such as basil or black and crushed red pepper.
2 pints cherry tomatoes, each cut in half
1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, crushed with garlic press
1 package (16 ounces) penne or corkscrew pasta
12 ounces small mozzarella balls (bocconcini), each cut in half
1. In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt, pepper and garlic. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.
2. In large saucepot, cook pasta as label directs. Drain well.
3. Add pasta to tomato mixture; toss with bocconcini.
(based on individual servings)
Total Fat: 23 g
Cholesterol: 44 mg
Sodium: 540 mg
Carbohydrates: 64 g
Protein: 21 g
Serve with Bruschetta with Roasted Peppers.
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