This is a dish I am asked to make and bring to summer BBQs more often than any other. It’s the kind of dish that becomes an instant family favorite; filled with flavor, easy on the budget, perfect to make a day ahead and a cinch to make! I usually double the recipe because everyone seems to go back for seconds, even thirds and it’s great to have on hand in the fridge for hungry kids to help themselves!
Let the Penne Caprese flavors get to know each other for an hour at room temperature before serving if possible. Alternatively you can serve hot with a sprinkle of grated parmesan.
Ingredients
- 2 pints cherry tomatoes
- 4 tablespoons olive oil plus extra for drizzling on tomatoes prior to baking
- 8 ounces mozzarella cubed
- 1 tablespoon white balsamic vinegar
- ½ cup fresh basil chopped
- ½ pound penne
- 1 tablespoon sea salt
- Salt & pepper to taste prior to serving
Preparation
- 1 Preheat oven to 400°F.
- 2 Cut cherry tomatoes in half and place on a baking sheet.
- 3 Drizzle with olive oil and sprinkle with sea salt.
- 4 Toss gently with your hands to coat with the olive oil.
- 5 Bake for 8-10 minutes.
- 6 Cool for 10 minutes.
- 7 In a large bowl combine tomatoes, mozzarella, olive oil, vinegar and basil.
- 8 Set aside at room temperature while you make the pasta.
- 9 Bring a large pot of water to the boil, add salt and penne.
- 10 When the pasta is cooked, drain and add to the tomatoes.
- 11 Sprinkle with salt and fresh ground black pepper.
