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Penne With Tomato & Basil Mignonette

Italian.Chef's picture
  Pine nuts 2 Tablespoon
  Basil mignonette dressing 4 Tablespoon
  Dry penne pasta/Other small tube-shaped pasta, such as pennette or mostaccioli 8 Ounce
  Tomatoes 12 Ounce, seeded and chopped (2 Large Pieces)
  Salt To Taste
  Fresh basil sprig 2

Stir pine nuts in a small frying pan over medium-low heat until lightly browned (about 3 minutes).
Set nuts aside.
Prepare Basil Mignonette Dressing and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
In a large bowl, lightly mix pasta, dressing, and tomatoes; season to taste with salt, if desired.
Let stand at room temperature for about 15 minutes.
Mix lightly; sprinkle with pine nuts and garnish with basil sprigs.

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