Today, I made a meal I haven’t made in years. My kids did not prefer this meal but they powered through it. However, Leo and I were glad to have a hot and freshly made grown-up meal today. I’d like to share it with you.
2- 12 oz boxes of penne pasta
2 – 6 oz rolls of fresh mozzarella cheese
2 – 6 oz packages of fresh basil (about 1 cup)
2 – 12 oz packages of cherry red tomatoes
Optional: 1 – 16 oz jar of Marinara/Pasta Sauce
Optional: 1- 4 oz jar of Pesto Sauce (Pesto goes a long way)
Optional: 1 whole rotisserie chicken (deboned and chopped ) OR 2 grilled and chopped chicken breasts
- Prepare the penne pasta in a large pot, as indicated on the box. You will need it hot so that everything can be mixed together. Drain and set to the side.
This is where you work your magic and work quickly.
- As the pasta water is heating and prepping, wash and slice the cherry tomatoes in half and put them in a saucepan with a simple layer of olive oil. Cook on medium until soft and cooked through but still intact (about 15 minutes). Turn off and set it to the side.
- Wash the basil and rough chop it. Set on the side in a bowl.
- Slice the cheese into bite size pieces, about the size of a nickle. I chopped the log and then quartered each slice. Set on the side in a bowl.
Combine all the ingredients you prepared (pasta, cheese, basil, and tomatoes)
You can eat the dish as is or add the following:
Heat up the Marinara Sauce and add a 3 or 4 table spoons to your plate OR Add a table spoon of pesto sauce to your plate.
You can add chicken to your dish.
It’s your preference. It’s your memory.
Here is the dish without any sauce (left) and with pesto sauce (right).