Penne with Tomatoes Recipe
1 lb. penne, cooked through but still firm
2 1/2 lbs. chopped ripe Roma Tomatoes
1 1/2 tbsps. Olive oil
3 big chopped cloves of garlic
1/2 – 3/4 lb. cubed Mozzarella
1 chopped coarsely large bunch of basil
Freshly ground pepper & salt to season
6 tsps. Parmesan, grated freshly
Mix together all the ingredients aside from the parmesan and penne. Put the bowl under the sun for 2-4 hours. And, if there is no sun, then let the mixture stand for 4 hours inside room temp.
Put the cooked penne onto a platter and layer it with the cheese and tomato mixture and mix them well. Top it with grated parmesan.
Makes 4 servings