Ingredients
Scale
- 1/2 lb. orecchiette pasta
- kosher salt
- 2 tablespoons olive oil
- 1/2 lb. cherry tomatoes, halved
- 2 tablespoons basil pesto (more to taste)
- 1/2 lb. ciliegene mozzarella
- fresh basil leaves
- shavings of Parmigiano Reggiano (optional)
- fresh cracked black pepper
Instructions
- Cook orecchiette in salted boiling water for about 9 minutes until al dente. Reserve some cooking liquid before draining.
- In a skillet, heat olive oil and sauté halved cherry tomatoes for 30 seconds.
- Add drained pasta and basil pesto to the skillet; stir to coat evenly, adding reserved liquid as needed.
- Gently fold in ciliegene mozzarella and fresh basil leaves.
- Serve warm with optional Parmigiano shavings and cracked black pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg