A pasta dish that sounds perfect for using our end-of-summer garden treasures!
I found the recipe at this blog.
1/4 c. balsamic vinegar
1 # cherry tomatoes (it’s not the same without them!)
2 cloves garlic
Place these in a pan and bake them at 450 for 20 minutes, stirring after 10 minutes. Prepare penne pasta as the package directs.
In the meantime, chop about 20 full-size basil leaves and 12 oz of fresh mozzarella.
Toss all ingredients together with about 1/4 cup of toasted pine nuts. Add salt and pepper to taste.