Serves 4. Recipe is from Bonanno’s Fine Catering, Baton Rouge.
4 tbls. salted butter
4 roma tomatoes, diced large
2 tbls. fresh basil
½ tbl. crushed red pepper flakes
1 lb. penne pasta, cooked
1 (8-oz.) ball fresh mozzarella
1 tbl. diced Italian flat-leaf parsley
Kosher salt, to taste
1. Slowly brown butter in skillet until butter reaches a foamy nutty brown color.
2. Add tomatoes, basil, crushed red pepper and pasta, then toss.
3. Remove from heat and add mozzarella and parsley. Season with salt to taste.