12 ripe plum tomatoes (about 1 ½ lbs.), quartered 2 cups lightly packed small (less than 1 in.) fresh basil leaves 2 ounces finely crumbled blue cheese 2 tablespoons extra virgin olive oil 2 tablespoons white-wine vinegar Sea salt and freshly ground pepper to taste 1 pound penne, uncooked
Preparations:
Toss the tomatoes in a bowl with basil leaves, blue cheese, oil, and vinegar. Salt and pepper to taste. Marinate in the refrigerator for up to 24 hours.
Just prior to serving, cook pasta according to package directions. Drain thoroughly. Transfer to a mixing bowl while still warm. Add tomato mixture and toss.
Options:
Grill 8 to 12 ounces of boneless, skinless chicken breasts. Cool for 5 minutes. Cut into thin strips. Toss with pasta salad. Serve.
