Leonetto Cappiello - Pates Baroni 1921
Pates Baroni 1921
Leonetto Cappiello
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La Belle Cuisine - More Pasta Recipes

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Penne with Sun-dried Tomatoes



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Viktor Shvaiko
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Penne with Sun-Dried Tomatoes

12 sun-dried tomatoes in olive oil, drained
12 ounces dried penne
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced garlic
1/4 cup fresh lemon juice
1 cup Kalamata or other good quality brine-cured black olives, pitted
2 tablespoons capers, drained
1 tablespoon grated lemon zest
2 tablespoons minced fresh flat-leaf parsley
8 ounces mozzarella cheese cut into small pieces
3/4 cup pine nuts, toasted

Preheat oven to 325ºF.
In a food processor or blender, purée 9 of the sun-dried tomatoes. Halve the remaining tomatoes.
In a large pot over high heat bring salted water to a boil. Add the penne and cook according to package directions. Drain well and place in a large bowl.
In a small, heavy saucepan over low heat, heat the olive oil. Add the garlic and sauté, stirring frequently, until tender but not brown, about 5 minutes. Cool. Add the lemon juice, sun-dried tomato purée, Kalamata olives, capers, lemon zest, minced parsley and mozzarella cheese. Add to the pasta. Stir to mix well. Place in a 2-quart baking dish and top with pine nuts. Bake until cheese is completely melted, about 20 minutes.
To serve, divide among individual plates and garnish with the remaining sun-dried tomato halves. Serves 6.


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