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Recipe of the
Day
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Penne with Tomatoes, Basil Leaves and Blue Cheese
Category:
Cheese, Entrees, Pastas & Noodles, Tomatoes
Wine:
Melini Borghi d'Elsa,
Italy
Bright, ruby-red. The bouquet is intense, fragrant with elegant scents of iris and raspberries and spices. The taste is dry, full and harmonious with an elegant aftertaste of toasted almonds and fruit.
Yield: 12 servings
| 1 |
lb |
Penne,
Mostaccioli, or other medium pasta shape, uncooked |
| 12 |
lb |
ripe plum
tomatoes (about 1 1/2 lbs.), quartered OR |
| 1 |
pint |
cherry
tomatoes, cut in halves |
| 2 |
cups |
(lightly
packed) whole fresh basil leaves |
| 2 |
oz |
finely
crumbled blue cheese |
| 2 |
tbsp |
olive or
vegetable oil |
| 2 |
tbsp |
white wine
vinegar |
|
|
Salt and
pepper to taste |
Procedures
- Toss the tomatoes in a bowl with the basil leaves, cheese, oil and
vinegar.
- Season to taste with salt and pepper.
- Refrigerate and let marinate 45 minutes to 24 hours.
- Cook pasta according to package directions, drain well.
- Transfer the pasta to a mixing bowl while still warm, add the tomato
mixture and toss to mix.
- Let stand at room temperature about 15 minutes before serving.
- NOTE: Use the smallest basil leaves for this recipe.
- If the leaves are longer than an inch long, tear them in half
crosswise before adding to the tomato mixture.
- Each Serving Provides:
- 270 Calories , 9 g Protein , 46 g Carbohydrates 5 g Fat , 1.5 g
Saturated Fat , 5 mg Cholesterol , 70 mg Sodium , Calories from Fat 17%
- Courtesy of the National Pasta Association - ilovepasta.org
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
Copyright © 1997-2006 eGourmetCheese.com All right reserved.
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