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Tom's Penne with Fresh Tomato

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“If you can't get fresh, bright, juicy tomatoes, don't even bother to make this. It just won't do with any pale substitutes! My son-in-law's great dish. Prep time doesn't include sitting for several hours until just before dinner.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Core and chop tomatoes into 1 inch pieces.
  2. Place into large bowl.
  3. Add garlic cloves, red pepper, basil, salt and pepper,olives and olive oil.
  4. Let stand at room temperature several hours.
  5. Cook Penne till al dente.
  6. Grate Fontina and Parmesan.
  7. Spoon off 1/4 cup of surface oil from the tomato mixture, and add to drained penne.
  8. Toss gently to mix.
  9. To this, add Parmesan and toss.
  10. Then add tomato mixture and toss.
  11. Then add the Fontina and toss.
  12. Pick out garlic cloves, and serve in soup bowls.
  13. Have a good crusty Italian bread to mop.

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