Then, I remembered a lunch my friend made - penne with pomodorini, basil and milky mozzarella. Tossed with a glug of olive oil, this quick pasta salad was served room temp. Since the ingredients mix when the pasta is hot, the mozzarella melts and the tomatoes release their tart-sweet juice.
Sans cheese or basilico, I tweaked the original dish -- omitting the mozzarella and substituting parsley for basil. To give the pasta some mmmph, I drizzled the dish with syrupy balsamic vinegar.
INGREDIENTS:
- 8 oz penne, cooked al dente
- 1 bunch flat-leaf parsley, rough chopped
- 1 container cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- Salt & pepper
Cook the pasta in a large pot of salted water. While the penne is boiling, cut the cherry tomatoes in half and rough chop the parsley and/or basil. Once al dente, strain the pasta. Do not run the penne under cold water. We want the pasta hot.
In a large bowl, toss the penne with the tomatoes and herbs. Season with salt and pepper. Pour the olive oil over the pasta mixture. Let the pasta sit at room temperature and "muddle" for 20 minutes. Juice from the tomatoes will ooze out, creating a "sauce." Before serving, drizzle with balsamic vinegar. Re-toss.
