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

Back to blog