Recipe for Penne Caprese, 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!
2 Pint, halved
5 Tablespoon (a little more for tossing with tomatoes before baking)
1 Pound, cubed (fresh)
Red wine vinegar
1 Cup (16 tbs), chopped
Cracked black pepper
1.Preheat the oven to 400°F.
2.Cut the cherry tomatoes in half and place them on baking sheet.
3.Boil the pasta with salt and cook till al dente. Drain.
4.Drizzle the tomatoes with some olive oil and sprinkle some sea salt.
5. Toss them to evenly coat the olive oil.
6.Bake in the oven for 8 to 10 minutes.
7.Let them cool for 10 minutes.
8.In a large bowl mix the tomatoes with mozzarella, vinegar, basil and olive oil.
9. Add the drained pasta to the tomatoes. Season with salt and pepper.
10. If possible let the pasta salad sit in the refrigerator for 1-2 hours to allow all the flavors to marry together.