Free recipe

Cherry Tomato & Basil Pasta

Name: Cherry Tomato & Basil Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz Mezzi rigatoni; 2 cups Cherry tomatoes; 2 tbsp Extra-virgin olive oil; 3 Garlic cloves, sliced; 8 Basil leaves; 4 oz Mini mozzarella balls, drained; 0.25 cup Parmigiano-Reggiano, finely grated; Fine sea salt & freshly ground black pepper (to taste)

This one is for those tomatoes that smell like summer. Let them collapse in good olive oil, then give the pasta a minute in the pan to soak everything up.

Prep10 min

Cook20 min

Serves2

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Yarin Danieli

Cherry Tomato & Basil Pasta

This one is for those tomatoes that smell like summer. Let them collapse in good olive oil, then give the pasta a minute in the pan to soak everything up.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Ingredients Method Notes

Ingredients

8 oz Mezzi rigatoni
2 cups Cherry tomatoes
2 tbsp Extra-virgin olive oil
3 Garlic cloves, sliced
8 Basil leaves
4 oz Mini mozzarella balls, drained
0.25 cup Parmigiano-Reggiano, finely grated
Fine sea salt & freshly ground black pepper to taste

Method

Cook the pasta. Bring salted water to a boil. Cook the pasta until just shy of al dente, reserving a mug of cooking water.
Cook the tomatoes. Warm the oil and garlic gently in a large pan for 2 minutes. Add the tomatoes and a pinch of salt. Cook over medium heat for 12–15 minutes until they soften and burst.
Toss until glossy. Add the pasta and a splash of its water. Toss over medium heat for a minute, crushing a few tomatoes to make a sauce.
Finish fresh. Remove from the heat. Fold in the basil and Parmigiano-Reggiano, loosening with water as needed. Top with mozzarella, black pepper, and a drizzle of olive oil.