An Easy Make Ahead Recipe
3 large, red ripe tomatoes chopped (6 cups)
4 large cloves garlic, peeled but left whole
1/2 tsp. or less red pepper flakes
1/2 cup chopped fresh basil or 2 tbs. dried
salt and pepper to taste
1/2 cup olive oil
1 lb. penne rigate or other tubular pasta
1/2 lb. muenster cheese (shredded)
1/2 cup grated Romano cheese
Add the first six ingredients into a container. Let stand at room temperature several hours or chill overnight but let return to room temperature before serving. Cook pasta. Spoon off 1/4 cup of oil from the surface of tomatoes and add to drained pasta. Add grated cheese and toss. Add 1/2 tomato sauce and shredded muenster cheese and toss. Add remaining sauce as needed.
Makes 4 generous bowls
Preparation Time: 25 minutes
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