Preparation Time: 15 minutes
Cooking Time: 30 minutes
4 ripe tomatoes, skinned and coarsely chopped
1/4 cup minced fresh basil, or 4 teaspoons dried
1/4 cup minced fresh parsley, or 4 teaspoons dried
1 tablespoon minced fresh coriander leaves, or 1 teaspoon dried
1 teaspoon sea salt
1/4 teaspoon crushed dried hot chiles (or to taste)
1/2 teaspoon black or white pepper
3 tablespoons olive oil
3 tablespoons vermouth or dry white wine
16 ounces penne or ziti pasta
2 cups cubed, sharp, well-ages Cheddar cheese (8 ounces)
In a medium-sized glass bowl, combine the tomatoes, basil, parsley, coriander, salt, chiles, pepper, oil, and vermouth. Stir well, then set aside for 30 minutes.
In a large pot, cook the pasta al dente according to package directions. Drain the pasta and return it to the cooking pot. Add the marinated tomato mixture and cheddar cubes. Toss quickly and thoroughly.
Transfer the pasta to a warmed serving dish and serve immediately.
This recipe comes form the Garden of Earthly Delights Cookbook.
Wanigan - www.wanigan.com