340g dried penne pasta (about 8 cups cooked)
4 Tbsp of extra virgin olive oil
4 Tbsp of extra virgin pine nut oil
450g (about 3 cups) of cherry or Campari tomatoes
1/2 cup of shredded fresh basil
1/2 cup of freshly grated parmesan cheese
Salt and pepper to taste
Cook penne according to package directions. While pasta is cooking, pour pine nut oil and olive oil into a large serving bowl. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil. Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste.