Farfalle with Fresh Tomatoes, Basil and Mozzarella
eatoplan
November 6, 2024
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, return to the pot, and toss with butter.
- Sauté the Tomatoes:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the halved tomatoes and sauté for about 5 minutes, until they soften and release some juices. Remove from heat and stir in the basil.
- Combine and Serve:
- In a large bowl, combine the buttered pasta and the tomato-basil mixture, tossing gently to coat. Add the diced mozzarella, folding it in lightly.
- Serve immediately, garnished with extra basil if desired. Enjoy!
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Ingredients:
Adjust Servings
| 1pound farfalle pasta by barilla | |
| 24medium basil leaves fresh | |
| 2large mozzarella diced | |
| 2tbsp olive oil | |
| 4servings salt and pepper | |
| 4 tomatoes halved, seeded, cut in small pieces ½ inch dice (3 cups) | |
| 2tablespoons butter unsalted |
Directions
1.
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, return to the pot, and toss with butter.
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2.
Sauté the Tomatoes
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the halved tomatoes and sauté for about 5 minutes, until they soften and release some juices. Remove from heat and stir in the basil.
Mark as complete
3.
Combine and Serve
1. In a large bowl, combine the buttered pasta and the tomato-basil mixture, tossing gently to coat. Add the diced mozzarella, folding it in lightly. | 2. Serve immediately, garnished with extra basil if desired. Enjoy!
Mark as complete
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