Monday, July 6, 2009

Penne Napoletano

Penne Napoletano

Boil penne pasta. (whole wheat) Meanwhile heat 1 T. olive oil in a skillet and saute 1 clove chopped garlic until fragrant. (about 30 seconds) Add 1 cup chopped fresh tomatoes: cook to heat through. Mix in pasta. Remove from heat and toss with torn fresh basil and small room-tempurature mozzarella balls.

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