Ingredients

The following ingredients have 4 Servings
  • 6 cups assorted small tomatoes (I used sunburst, campari, cherry and grape tomatoes (cut in half))
  • 1/2 cup basil (chopped small)
  • 1/2 cup Italian flat leaf parsley (chopped small)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 3 garlic cloves (grated on a microplane)
  • 1 pound mini penne
  • kosher salt (handful to season pasta water)
  • 1/4 cup olive oil (extra virgin)
  • 3 tablespoons balsamic vinegar
  • 6 ounces black olives (sliced)
  • 8 ounces mozarella cheese (diced)
  • 4 ounces hard salami sliced thin (chopped to desired size)
  • fresh Parmesan grated or shaved (for each dish)

Instruction

  • In a large bowl combine tomatoes, basil, parsley, salt, pepper and garlic. Allow to sit and macerate for several hours, creating a delicious marinade from the ingredients and the tomato juices.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and return to the pot. Add olive oil to pasta and stir. Add the tomato mixture, olives balsamic vinegar and salami and toss to coat thoroughly.
  • Before serving mix in the mozzarella cheese and toss to coat. As you plate each dish, add shaved or grated Parmesan cheese. Serve immediately or refrigerate in an airtight container.