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Penne Scuié! Scuié!




Source of Recipe


Pasquale Scala Chef & owner of Scala¹s in Graton


Recipe Introduction


(pronounced pennay shwee-shwee) means Penne Easy! Easy!


List of Ingredients




4 to 5 ounces olive oil
3 cloves garlic (coarsely chopped)
1 full basket heirloom cherry tomatoes
slice in half, press out seeds if you wish
1 dozen large, fresh torn leaves of basil
(remove the stringy center of leaves)
1 1/2 pounds mozzarella cheese
cut when cold into small cubes, leave out to allow to warm to room temperature
1 pound dried penne pasta
Barrilla or DeCecco brand, cooked to al dente stage while you prep ingredients

Recipe



While pasta cooks, sauté the chopped garlic in the olive oil in a very large sauté pan just until the garlic becomes light golden. Add tomatoes and warm through, stirring occasionally and gently with a spatula. Stir in cooked and drained penne pasta, all of the cubed cheese, and the basil. Add more oil if needed. Stir and serve in a wide, warmed pasta bowl. The mozzarella will melt into the warm pasta, and become irresistible to all seated at your tavola!

Serves 4-5.