Pasta with No-Cook Mozzarella & Tomato Sauce
- 2 pt cherry tomatoes
- ½ cup fresh flat-leaf parsley leaves
- ½ cup fresh basil leaves
- ¼ cup olive oil
- 1 tsp salt
- 1 package penne or corkscrew pasta
- 12 oz small mozzarella balls (bocconcini)
- 1/3 cup sour cream
In a large serving bowl, stir cherry tomatoes, parsley, basil, oil, and salt. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavours.
Heat a large, covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs. Drain well.
Add pasta to tomato mixture; toss with mozzarella balls and garnish with a dollop of sour cream before serving.
