Pasta with No-Cook Tomato and Bocconcini Sauce

Ingredients

• 2 pt. cherry tomatoes
• 1/2 c. fresh flat-leaf parsley leaves
• 1/2 c. fresh basil leaves
• 1/4 c. olive oil
• 1 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 1 clove garlic
• 1 package penne or corkscrew pasta
• 12 oz. small mozzarella balls (bocconcini)

Instructions

1. In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt, pepper, and garlic.
2. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.
3. Heat large covered saucepot of salted water to boiling over high heat.
4. Add pasta and cook as label directs.
5. Drain well.
6. Add pasta to tomato mixture; toss with bocconcini.