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PENNE WITH WARM CHERRY TOMATO VINAIGRETTE
Ingredients
- 1 pound penne
- 6 tablespoons extra virgin olive oil, divided
- 2 shallots, peeled and finely chopped
- 4 cups cherry tomatoes
- 2 tablespoon red wine vinegar
- Coarse salt and freshly ground black pepper to taste
- 8 ounces fresh mozzarella, cut into small cubes
- 4 tablespoons fresh chives, chopped
Directions
- Cook the pasta as directed. While it’s cooking, heat a sauté pan over medium heat, and add two tablespoons of the olive oil.
- Add the shallots, and cook until softened, stirring frequently.
- Add in the cherry tomatoes, and cook until they blister, about 5 minutes, pressing down on them with a wooden spoon to release their juices and smash them a bit.
- Add the vinegar and the rest of the olive oil, and stir.
- Season to taste with salt and pepper, and remove from the heat.
- Drain the pasta, top with the mozzarella and the cherry tomatoes, and toss well. Garnish with the chives and serve.
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