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Vesuvian Penne Recipe

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This recipe for Vesuvian Penne is from Cuisine de Famille Encore!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. canned tomatoes, drained & chopped.
1 clove garlic, peeled
5 leaves fresh basil, torn into pieces
(dried basil can be used)
Salt & pepper
14 oz. penne pasta
5 Tbsp. olive oil
4 oz. mozzarella cheese, cut into small cubes
12 black olives, pitted and cut in half
2 Tbsp. whole capers, squeezed dry
1 tsp. dried oregano
Directions:
Directions:
Place tomatoes in sauce pan with garlic and basil. Simmer gently about 10 minutes. Remove and discard garlic. Season with salt & pepper. Remove from heat and keep hot.

Cook the penne in boiling salted water , drain and put into large bowl.
Pour the olive oil over pasta and mix together.

Add the tomato sauce, mozzarella, olives and capers.

Mix everything together thoroughly, sprinkle the oregano over the top and serve.
Personal Notes:
Personal Notes:
I clipped this recipe from the San Francisco Chronicle/Examiner Sunday Magazine section many years ago. I’ve prepared this dish often over the years and have found it to be a reliable, quickly prepared and delicious dish!

 

 

 

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