Friday, June 26, 2015

Pasta with mozzarella, basil, and tomatoes

It’s that time of year again!  Time for a favorite pasta dish that can be served cold (good news for the brown bag lunches).  There are no set amounts for this recipe – I’m going to give you “guesstimates,” and you can adjust to taste.

  • 1 lb pasta – any pasta will do, but I like the farfalle, because they’re sort of festive
  • 1 lb fresh mozzarella – I like the tiny little balls (boconccini or ciliegine) sliced in half, but you can also slice the bigger pieces into bite-size pieces
  • 2 cups fresh basil leaves, torn into smaller pieces
  • about 8 oz grape tomatoes – I leave them whole, because they keep better for the next day, but you can also slice them in half
  • about 2-3 tablespoons olive oil

1)  Cook pasta to al dente and rinse in cool water
2)  Toss pasta with remaining ingredients

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