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Recipe of the
Day
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Penne with Tomatoes, Basil Leaves and Blue Cheese
Category:
Cheese, Entrees, Pastas & Noodles, Tomatoes
Wine:
Melini Borghi d'Elsa,
Italy
Bright, ruby-red. The bouquet is intense, fragrant with elegant scents of iris and raspberries and spices. The taste is dry, full and harmonious with an elegant aftertaste of toasted almonds and fruit.
 |
Melini Borghi d'Elsa,
Italian Wine
80% Sangioveto, 10% Canaiolo Nero, 10% Malvasia and Trebbiano Toscano
Our Price: $10.39
Buy
It, Now!
|
Yield: 12 servings
| 1 |
lb |
Penne,
Mostaccioli, or other medium pasta shape, uncooked |
| 12 |
lb |
ripe plum
tomatoes (about 1 1/2 lbs.), quartered OR |
| 1 |
pint |
cherry
tomatoes, cut in halves |
| 2 |
cups |
(lightly
packed) whole fresh basil leaves |
| 2 |
oz |
finely
crumbled blue cheese |
| 2 |
tbsp |
olive or
vegetable oil |
| 2 |
tbsp |
white wine
vinegar |
|
|
Salt and
pepper to taste |
Procedures
- 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.
- Each Serving Provides:
- 270 Calories , 9 g Protein , 46 g Carbohydrates 5 g Fat , 1.5 g
Saturated Fat , 5 mg Cholesterol , 70 mg Sodium , Calories from Fat 17%
- Courtesy of the National Pasta Association - ilovepasta.org
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This site was last updated on
01.01.2006
More information: webmaster@egourmetmeals.com
Copyright © 1997-2006 eGourmetMeals All right reserved.
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