Pasta with No-Cook Tomato and Bocconcini Sauce 6-10-08

Bocconcini (Italian for "little mouthfuls") are small balls of mozzarella that can be found packed in whey or water in gourmet shops and in the dairy case of some supermarkets. Sometimes they've been tossed with herbs such as basil or black and crushed red pepper.

SERVINGS
6

COOK TIME
15

TOTAL TIME
35

INGREDIENTS
2 pints organic cherry tomatoes, each cut in half
1/2 cup loosely packed fresh flat-leaf Organic parsley leaves, chopped
1/2 cup loosely packed fresh organic basil leaves, thinly sliced
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, crushed with garlic press
1 package (16 ounces) gluten free penne or corkscrew pasta
12 ounces small mozzarella balls (bocconcini), each cut in half

PREPARATION
1. In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt, pepper, and garlic. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.

2. In large saucepot, cook pasta as label directs. Drain well.

3. Add pasta to tomato mixture; toss with bocconcini.