Sunday, May 12, 2013



1-1/2 lb. Roma tomatoes, cored,              1/2 lb. mozzarella, cubed
     seeded and chopped                         1/4 c. pine nuts, lightly toasted
1/2 c. fresh basil, roughly chopped            salt & pepper to taste
1/3 c. olive oil                                       1 pkg. GF penne pasta
2 Tb. balsamic vinegar                            1/2 c. thinly sliced prosciutto,
4-6 garlic cloves, minced                               chopped
1/2 tsp. crushed red pepper flakes

DIRECTIONS:  In a large bowl, combine tomatoes, basil, olive oil, balsamic vinegar, garlic and red pepper flakes.  Stir well and let stand at room temperature for 15 minutes.  Stir in mozzarella and let stand for 10 minutes more.  Prepare pasta according to package.  Add to the sauce.  Add prosciutto and pine nuts.  Toss to combine.  Season with salt and pepper to taste.  Serve warm or room temperature.