Recipe: Penne with Tomatoes, Basil and Blue Cheese

recipelink.com Chat Room Recipe Swap - 2001-06-06
From: Kelly~WA

Penne with Tomatoes, Basil Leaves and Blue Cheese
Serves 12

1 lb. Penne, Mostaccioli, or other medium pasta shape, uncooked
12 ripe plum tomatoes (about 1 1/2 lbs.), quartered or 1 pt. cherry tomatoes, cut in halves
2 cups (lightly packed) whole fresh basil leaves
2 ounces finely crumbled blue cheese
2 tbsp. olive or vegetable oil
2 tbsp. white wine vinegar
Salt and pepper to taste

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.