Willow Creek


Penne Caprese

serves 4-6

250g Penne
350g Baby Plum Tomatoes
200g Bocconcini or Buffalo Mozzarella teared into pieces
100ml Willow Creek Basil-Infused Olive Oil
Ground Sea Salt
Ground Black Pepper
4 – 6 Basil leaves (optional if in season)


Fry the Baby Plum Tomatoes in a little olive oil in a pan until the skins burst.
Cook the Penne in salted boiling water until al dente. Drain and rinse with hot water.
Add Willow Creek Basil-Infused Olive Oil, fried Tomatoes and Bocconcini or teared Buffalo Mozzarella pieces and stir.
Season with freshly ground sea salt and black pepper.
Garnish with Basil leaves and serve with more Willow Creek Basil-Infused olive oil and Balsamic Style Cabernet Sauvignon vinegar.
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