Penne Pasta

*UPDATE-This is a very tastey recipe! Since I posted this recipe I've made it twice now and have found that it tastes better (less vinegar-y) if you let the balsamic vinegar thicken in the oven while the tomatoes are baking. (Oct 8, 2008)

A pasta dish that sounds perfect for using our end-of-summer garden treasures!
I found the recipe at this blog.

Penne Pasta

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.

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