Serves 4–6
olive oil
12 - 16 oz pasta shells (medium sized)
1 pt cherry or grape tomatoes, halved
1 large handful fresh basil, roughly chopped
4 cloves garlic, chopped fine
12 oz hand-rolled fresh mozzarella, 1/2-inch cubes
salt & pepper to taste
Boil pasta until al dente according to package instructions. Drain in colander and rinse with cool water to prevent overcooking. Heat 2 TBS olive oil over medium heat in large sauté pan. Add garlic and simmer until fragrant, about 30 seconds. Add chopped basil and sauté until slightly wilted (less than 1 minute). Lower heat to med-low. Add drained pasta and toss with a little olive oil to coat. Add cubed mozzarella and toss gently. Season with salt and pepper. As cheese begins to melt, add halved tomatoes. Turn off heat and toss to incorporate ingredients. Serve immediately.
This pasta bowl makes a perfect light summer dish when accompanied by a crusty artisan bread and a salad of fresh greens!
Enjoy!
Other Recipes
