Pasta with Tomatoes and Mozzarella
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1/2 cup extra-virgin olive oil
- 1/2 cup coarsely chopped fresh basil
- 1 garlic clove, halved
- kosher salt, freshly ground pepper
- 2 pounds tomatoes, chopped
- 8 ounces fresh mozzarella, cut or torn into 1/2" pieces
- 1 pound medium shell-shaped or other short pasta
Preparation Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine. DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta. Per serving: 580 calories, 29 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
Preparation Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine. DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta. Per serving: 580 calories, 29 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
