1 lb of ripe and juicy cherry tomatoes 1/2 cup of Extra Virgin Olive Oil (and more for drizzling over the finished pasta if you like) 1 tsp of sea salt Pinch of crushed red pepper 4 cloves of garlic sliced 1 lb of penne 10 fresh basil leaves shredded 1/2 lb of bocconici (small mozzarella balls) cut in half
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1 lb of ripe and juicy cherry tomatoes 1/2 cup of Extra Virgin Olive Oil (and more for drizzling over the finished pasta if you like) 1 tsp of sea salt Pinch of crushed red pepper 4 cloves of garlic sliced 1 lb of penne 10 fresh basil leaves shredded 1/2 lb of bocconici (small mozzarella balls) cut in half
Ready In: 1 hour
Number of Servings: 6
