Brown Rice Penne alla Sorrentina
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Heidi Gordon / Jovial Foods
Make good use of those garden-fresh tomatoes with this simple and very satisfying meal.
ingredients
1 ½ pound of ripe tomatoes
8 oz. fresh mozzarella
4 tbsp. extra virgin olive oil, finishing quality
1 clove garlic, chopped
½ cup green olives
½ cup fresh basil
12 oz. brown rice penne rigate
2 tsp. sea salt, divided
Instructions
1. Slice the tomatoes in quarters, then use the tip of your knife to remove seeds. Discard seeds and accumulated juices. Chop in very small dices.
2. Transfer tomatoes to a large serving dish. Add 1 tsp. sea salt, finely chopped garlic, fresh basil leaves and 4 tbsp. of olive oil and mix well. Let marinate for 30-60 minutes, stirring occasionally.
3. Chop mozzarella and set aside. Do not add the mozzarella to the tomatoes.
4. Bring 4 quarts of water to a rolling boil. Add 1 tbsp. of sea salt, if desired, and cook penne according to the cooking instructions on the box.
5. Add the olives, pitted and chopped, to the tomato mixture and stir well.
6. Drain the pasta and add to the tomato-olive mixture, mixing well with a large serving spoon.
7. Quickly sprinkle the mozzarella on top of the pasta and continue to stir well. Let sit for a few minutes before serving.
Recipe courtesy of Jovial Foods.
makes: 6 servings
