Ingredients:
1 lb. penne or pasta
4 ripe plum tomatos (approx 3/4 lb.) cut into half-inch dice (go for snake eyes)
1/3 cup virgin olive oil (discuss definition of virgin)
1/4 cup of chopped flat-leaf parsley
2 teaspoons of chopped mint
1/4 cup of basil, cut in chiffonade
1 clove of minced garlic (1 teaspoon)
1 teaspoon of capers
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of ground black pepper
1/4 cup of freshly grated parmesan cheese
salt to taste
Prepare:
Boil water to cook pasta; when boiling, add salt to water and cook pasta according to package directions
Dice tomatos and place in a large, heat-resistant bowl.
Add oil, herbs, capers, peppers and garlic. Stir to combine.
Drain pasta when cooked and add to bowl of ingredients. Stir to combine.
Add the cheese and mix thoroughly.
May be served warm or cold.
Suggested music - For this refreshing dish, grab a nice vino and listen to The Manhattan Transfer's Vocalese, a wonderful tribute to Jon Hendricks.
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