Penne with Fresh Tomatoes, Basil, and Mozzarella brought by Erin

Ingredients
Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Directions
Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

Italian Cinnamon Sticks brought by Hillary

3/4 c granulated sugar
1/2 c ground walnuts
1 tsp ground cinnamon
1 c butter, softened
8 oz cream cheese, softened
2 1/2 c flour
1 egg, beaten

Combine the first three ingredients in a small bowl and set aside.

Beat butter and cream cheese until creamy; gradually add flour, mixing until well blended. Shape dough into a ball; wrap in plastic wrap and chill 30 min.

Divide dough in half; place one portion between 2 sheets of lightly floured wax paper, and roll into a 10-inch square (about 1/8 inch thick). Brush with egg, and sprinkle with half of sugar mixture. Cut into 5 x 1/2 inch strips; twist strips, and place on ungreased baking sheets. Repeat with remaining dough and sugar mixture. Bake at 350 degrees for 10-12 min or until golden and crisp. Transfer to wire racks to cool.