Sometimes when you get home on a warm evening, the last thing you want to be doing is slaving over a hot stove for hours on end. www.alexandracooks.com has provided us with a simple, delicious dish that'll keep you out of the kitchen and in the garden sipping an ice cold glass of Pimms. This pasta will take you less than 15 minutes and it looks and tastes so fresh and fabulous, you won't quite believe it yourself! Just what we like to hear!
Ingredients:
1/2 lb. orecchiette pasta
salt
2 Tbsp olive oil
1/2 lb. cherry tomatoes, halved (I used more like 9oz., and you could probably use even more)
2 Tbsp. basil pesto
1/2 lb. ciliegene (small balls) mozzarella
fresh basil
shaving of Parmigiano Reggiano (optional)
fresh cracked black pepper
Bring a large pot of water to a boil. Add a pinch of kosher salt. Add pasta and cook till al dente, about 9 minutes. (Package instructions said 11 minutes but the pasta will continue cooking as its tossed with the other ingredients so it’s best to under cook it a little bit.) Drain pasta. Do not rinse.
Heat olive oil in a large skillet over high heat. Add the cherry tomatoes and cook for 30 seconds. Add pasta and pesto. Cook 1 minute, stirring to coat pasta with the pesto. Add the mozzarella. Stir to incorporate. Add the fresh basil and remove from the heat.
Divide pasta among bowls and sprinkle each with some fresh shavings of Parmigiano. Crack the pepper over the top and serve.
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