Penne al Pomodora Fresco

12 oz dried penne pasta (about 8 cups cooked)

1/4 cup Delizia Tuscan Herb Olive Oil

1 lb (about 3 cups) cherry or campari tomatoes

1/2 cup shredded fresh basil

1/2 cup freshly grated parmesan

salt and freshly ground pepper

 

Cook penne according to package directions.  While pasta is boiling, pour 1/4 cup of the Tuscan Herb oil into a large serving bowl.  Halve the cherry tomatoes or quarter the campari tomatoes and toss with basil in the dipping oil.  Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste.  

Makes 4-6 servings