2 pt. cherry tomatoes ½ c. fresh flat-leaf parsley leaves ½ c. fresh basil leaves ¼ c. olive oil 1 tsp. salt 1 package penne or corkscrew pasta 12 oz. small mozzarella balls (bocconcini) 1/3 cup sour cream
In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.
Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain well.
Add pasta to tomato mixture; toss with mozzarella balls & garnish with a dollop of sour cream.