Aleck Meadow penne


  • 2 pounds fresh farmer’s market  tomatoes, chopped
  • ½ cup fresh herbs: basil, thyme, parsley, oregano (all or a mix of a few), chopped
  • 4 cloves garlic, crushed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 pound penne pasta
  • ½ cup olive oil
  • 1 Aleck Meadow crumbled, at room temperature


  • Toss the tomatoes with the herbs, garlic, salt, and pepper in a large bowl and allow to sit at room temperature for 1 hour.
  • Bring 6 quarts of salted water to a boil. Stir in the penne and cook until al dente, 8 to 10 minutes, stirring occasionally. Drain pasta and return to pan.
  • Add the tomato mixture and olive oil to the penne and stir. Check the seasonings and then gently stir in the crumbled Aleck Meadow.
  • Cover the pot for 3 minutes, then serve immediately. Aleck Meadow will be slightly melted and delicious. Garnish with more freshly ground pepper if needed.

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