Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 pound penne
  • ¼ pound Emmenthaler cheese
  • ½ pound mozzarella, cut into 1/2-inch cubes
  • 4 ripe tomatoes, seeded and chopped
  • ½ cup shredded basil
  • Coarse salt and freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      819 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 91 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 35 grams protein; 73 milligrams cholesterol; 551 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 main-course servings, 8 first-course servings

Preparation

  1. Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
  2. While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
  3. Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.

Dining and Cooking