red wine vinegar
1 1/2 tablespoons
extra virgin olive oil
1. In a mixing bowl, combine the tomatoes, cherry tomatoes, vinegar, oil, basil, sugar, salt and pepper. Allow the bowl of tomatoes to stand at room temperature while you prepare the pasta. (This can be made in advance and stored in the refrigerator for up to 2 days.)
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook until it is al dente, about 8 to 10 minutes. Drain and transfer the pasta to a large serving bowl.
3. Drain the tomatoes and reserve the excess liquid. Pour the tomato liquid over the pasta. Toss the penne with the liquid and half of the tomatoes. Arrange the remaining tomatoes on top of the pasta. Garnish with pine nuts and Parmesan shavings. (This can be made a day in advance and stored in the refrigerator.)
4. Serve at room temperature or slightly chilled.
Serving Size: 1 bowl
Number of Servings: 4
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat