Bocconcini, Italian for 'little mouthfuls,' are small balls of mozzarella that can be found packed in whey or water in gourmet shops and in the dairy case of some grocery stores.

Ingredients

* 2 pt. cherry tomatoes, each cut in half
* 1/2 C. loosely packed fresh flat-leaf parsley leaves, chopped
* 1/2 C. loosely packed fresh basil leaves, thinly sliced
* 1/4 C. olive oil
* 1 tsp. salt
* 1/4 tsp. black pepper
* 1 garlic clove, crushed with press
* 1 16-oz. pkg. penne or corkscrew pasta
* 12 oz. small mozzarella balls (bocconcini), each cut in half

Directions

In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt and pepper and garlic. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.

In large saucepot, cook pasta as directed. Drain well. Add pasta to tomato mixture; toss with bocconcini.

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