Penne with Mozzarella, Cherry Tomatoes and Basil
Yield: 50 servings
Region: Campania
Ingredients
3 cup extra virgin olive oil, divided
5 lb red onion, thinly sliced
10 lb cherry tomatoes, cut in halves
20 lb pre-cooked Barilla Penne Pasta
5 lb fresh mozzarella cheese, diced
8 oz fresh basil, thinly sliced
to taste freshly ground black pepper
1 ½ lb Parmigiano cheese, freshly grated
Heat half of the oil in a large skillet.
Add onions and sauté over medium heat until soft.
Add tomatoes to skillet and cook five minutes until tomatoes are heated through.
Add pre-cooked pasta and gently toss. Heat thoroughly.
Add mozzarella cheese, basil and black pepper.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
