1 lb. ripe Roma tomatoes, chopped
1 large clove garlic, minced
1/4 cup chopped fresh basil, chopped
1/4 cup chopped fresh oregano, chopped
1/4 cup chopped fresh parsley, chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
4 oz. fresh mozzarella, cut into small dice
1/4 cup shaved Parmesan cheese
1 lb. penne, cooked "al dente", drained
Combine the Roma tomatoes, garlic, basil, oregano, parsley, oil and salt and pepper in a mixing bowl. Add the hot pasta, toss gently and stir in the fresh mozzarella. Taste for seasonong and serve with shaved Parmesan cheese on top. Serves 4-6.
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