April’s Herb of the Month Recipe: Penne with Cherry Tomatoes, Basil, and Mozzarella
I am pleased to announce a guest post for April’s Herb of the Month recipe highlighting basil. This awesome recipe comes from my very favorite cook, my mom. She inspires me daily and is always sending me delicious recipes so I thought she was a perfect fit this month. She to is a lover of herbs and could not wait to share her favorite basil recipe. See below for my mom, Gale’s, break into the blogging world!
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I was so excited to read about the new series, “Herb of the Month.” I love gardening and herbs are my favorite thing to grow. Basil is one of my all-time favorite herbs and after reading it was being featured this month, I knew immediately what recipe I wanted to share. It is Lidia Bastianich’s Penne with Cherry Tomatoes, Basil, and Mozzarella. Not only is this recipe a great way to celebrate basil, but it is a great way to enjoy pasta without feeling unhealthy or too full.
This recipe is quick and easy to make, but impressive when entertaining family and friends. It is one of my “go to” recipes because I know it will turn out delicious every time. Don’t get too hung up on the ingredient amounts either. I like to add a bit more of the hot red pepper flakes. I also like to buy the mozzarella “pearls.” They are just the right size so there is no need to cut them in half. Like I said…this recipe is really easy! You can also substitute wheat pasta for a healthier version as well.
My favorite part about this recipe is the fresh basil. It makes the dish come alive and gives the recipe its freshness. If you don’t grow your own basil already, fresh basil is easy to find in the produce section of your local grocery store.
Enjoy!
Penne with Cherry Tomatoes, Basil, and Mozzarella
Ingredients
1 pound ripe cherry tomatoes on the vine, rinsed, dried and cut in half
¼ cup extra virgin olive oil, plus more for drizzling over the finished pasta
4 garlic cloves, peeled
A pinch of crushed red pepper
1 teaspoon sea salt, preferably coarse
1 pound penne pasta
10 fresh basil leaves, shredded
1/2 pound bocconcini, bite-size fresh mozzarella, cut in half
Directions
Toss the tomatoes, oil, sea salt, and crushed red pepper together in a large bowl. Whack the garlic with the side of a knife and toss it into the bowl. Let marinate at room temperature, tossing once or twice, for 30 minutes.
While the tomatoes are marinating, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the penne into the boiling water and cook semi-covered, stirring occasionally, until al dente, 10 to 12 minutes.
Remove the garlic, if you like, from the marinated tomatoes and toss in the basil. Drain the pasta, add it to the bowl of tomatoes, and toss well to mix. Check the seasoning, adding salt and more crushed red pepper if necessary. Gently stir in the bocconcini and serve.
Original recipe found in Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
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