ingredients
4 cups water
2 tablespoons extra virgin olive oil
1 pound penne whole wheat pasta
1 (28 ounce) can
Tuttorosso® Peeled Plum Italian Style Tomatoes 2 tablespoons
Tuttorosso® Tomato Paste 3 garlic cloves, minced
Salt and black pepper to taste
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
1/3 cup heavy cream, or half & half
4 ounces fresh mozzarella cheese, cut into cubes
Fresh basil leaves and mini mozzarella balls as garnish
instructions
- In a stockpot combine water, oil, pasta, tomatoes, tomato paste, garlic, salt, black pepper, basil and Balsamic vinegar.
- Bring mixture to a boil. Reduce heat and simmer for 10 to 12 minutes or until pasta is cooked and water reduced.
- Remove from heat and add in heavy cream and cheese cubes. Cover pan and let the cheese melt for about 2 minutes; then stir to combine.
- Garnish with fresh basil leaves and mozzarella balls. Serve immediately
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