Fresh-Pressed Olive Oil Club

Penne with Warm Cherry Tomato Vinaigrette

Penne with Warm Cherry Tomato Vinaigrette

This vinaigrette is also delicious as a topping for bruschetta or pizza. And you can let it cool to room temperature and use it as a dressing on cold dishes as well as salads.


  • 1 pound farfalle
  • 6 tablespoons extra virgin olive oil, divided
  • 2 shallots, peeled and finely chopped
  • 4 cups cherry tomatoes
  • 2 tablespoon red wine vinegar
  • Coarse salt and freshly ground black pepper to taste
  • 8 ounces fresh mozzarella, cut into small cubes
  • 4 tablespoons fresh chives, chopped


Step 1

Cook the pasta as directed. While it’s cooking, heat a sauté pan over medium heat, and add two tablespoons of the olive oil. Add the shallots, and cook until softened, stirring frequently. 

Step 2

Add in the cherry tomatoes, and cook until they blister, about 5 minutes, pressing down on them with a wooden spoon to release their juices and smash them a bit. Add the vinegar and the rest of the olive oil, and stir. Season to taste with salt and pepper, and remove from the heat.

Step 3

Drain the pasta, top with the mozzarella and the cherry tomatoes, and toss well. Garnish with the chives and serve. 

Yields 4 servings