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Pasta with No Cook Tomato and Bocconcini Sauce Recipe


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     Pasta with No Cook Tomato and Bocconcini Sauce

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6
Preptime   20 min

2 pints cherry tomatoes, each cut in half
1/2 cup (loosely packed) fresh flat leaf parsley leaves, chopped
1/2 cup (loosely packed) fresh basil leaves, thinly sliced
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic
1 16 oz package penne or corkscrew pasta
12 oz small mozzarella balls, each cut in half

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. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain well. Add pasta to tomato mixture; toss with bocconcini.

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