Penne With Tomatoes, Basil and Two Cheeses

Name: Penne With Tomatoes, Basil and Two Cheeses
Total time: 20 min
Yield: 4 main-course servings, 8 first-course servings
Cuisine: italian
Ingredients: 3 tablespoons extra-virgin olive oil; 1 pound penne; 1/4 pound Emmenthaler cheese; 1/2 pound mozzarella, cut into 1/2-inch cubes; 4 ripe tomatoes, seeded and chopped; 1/2 cup shredded basil; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 20 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD; Tomatoes Add Distinctly Summer Variety

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Ingredients

Yield:4 main-course servings, 8 first-course servings

3tablespoons extra-virgin olive oil
1pound penne
¼pound Emmenthaler cheese
½pound mozzarella, cut into ½-inch cubes
4ripe tomatoes, seeded and chopped
½cup shredded basil
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
Step 2
While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
Step 3
Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.