Recipe courtesy of The Associated Press, Copyright 1995
Note: Use small (less than 1 inch) basil leaves, or tear into 1 inch pieces
12.0 plum tomatoes
2.0 cups fresh basil
2.0 ounces bleu cheese, finely crumbled
2.0 tablespoons olive oil
2.0 tablespoons white wine vinegar
salt, to taste
black pepper, to taste
1.0 pound penne pasta, uncooked
Toss the tomatoes in a bowl with the basil leaves, blue cheese, oil and vinegar. Season to taste with salt and pepper. Refrigerate and let marinate for 45 minutes to 24 hours.
Just before serving, cook the pasta according to package directions; drain thoroughly. Transfer the pasta to a mixing bowl while still warm. Add the tomato mixture and toss to mix. Let stand at room temperature about 15 mintues before serving.