Summer Cooking Italian Style
Angela's Orecchiette with Fresh Tomatoes, Basil & Mozzarella
Look for secret ingredient at the end of the recipe
1- 2 pkgs orecchiette pasta
1 pound cherry or grape tomatoes, halved
12 basil leaves, sliced
1 cup fresh mozzarella, chopped- I like to use tiny mozzarella balls -bocconcini
3-5 tablespoons olive oil - good olive oil
fresh garlic thinly sliced Kosher Salt Freshly Ground Pepper
prep: 10- 15 minutes total: 20 minutes
Large Pot for Pasta Colander Large Bowl
1. Bring a large pot of water and 2 teaspoons kosher salt to a boil. Add the pasta, stir a few times, and then cook until it's al dente.
- Meanwhile, in a large bowl, combine the tomatoes, basil leaves, mozzarella, olive oil and a sprinkling of kosher salt and freshly ground pepper.
I like to slice the garlic in advance and allow it to sit in the garlic, then remove the garlic before adding the olive oil to the pasta.
3. Drain the pasta, DO NOT RINSE ! Toss the hot pasta with the tomatoes and mozzarella. Add Basil. Give another gentle toss. Add more salt and pepper to taste.
Angela's Secret Ingredient:
With the final toss, add about a one tablespoon sprinkling of good balsamic vinegar.
Serve & Enjoy!