Penne With Tomatoes, Basil and Two Cheeses
Published September 9, 1995
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons extra-virgin olive oil
1 pound penne
¼ pound Emmenthaler cheese
½ pound mozzarella, cut into ½-inch cubes
4 ripe tomatoes, seeded and chopped
½ cup shredded basil
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
93 grams carbs; 73 milligrams cholesterol; 819 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 34 grams fat; 5 grams fiber; 780 milligrams sodium; 35 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
- Step 2
While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
- Step 3
Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.
Private Notes