Ingredients

4 servings

　　

Omit

Cutlet ingredients

　　

Add

Double the amounts of the Salad Capricciosa with bocconcini (#185)

　　1 pound penne rigate or other short-cut pasta

　　3 tablespoons EVOO (3 times around the pan )

　　3 garlic cloves, finely chopped

　　

Step 1

Cook the pasta in salted water until it is al dente.

　　

Step 2

While the pasta cooks, heat a large skillet over medium heat. Add the EVOO. When the oil is hot, add the garlic and the chopped onions and sauté for 5 minutes. Add the tomatoes, basil, and parsley to the pan and season with salt and pepper. Add the drained, hot pasta to the pan and toss. Add the bocconcini and toss again. Taste to adjust seasoning and serve, or chill and serve cold.

　　Rachael Ray 365: No Repeats