Pasta with No-Cook Tomato and Bocconcini Sauce

Dinner just got easier with this no fuss pasta meal. No-cook tomato sauces cling best to corkscrew or penne pastas. See more delicious spring recipes.

Comments

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.

SERVINGS
6

COOK TIME
15

TOTAL TIME
35

INGREDIENTS
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

PREPARATION
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.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 545
Total Fat: 23 g
Cholesterol: 44 mg
Sodium: 540 mg
Carbohydrates: 64 g
Protein: 21 g

SERVING SUGGESTIONS
Serve with Bruschetta with Roasted Peppers.

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