Simple quality ingredients make best meals! This Italian inspired combination of pasta, basil, mozzarella, and fresh tomatoes is no exception. Delicious served hot or at room temperature as a pasta salad! If serving this orecchiette dish as a salad, try adding extra veggies, like corn, red onions and/or roasted red peppers.
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1/2 tsp red chilli flakes
- 1/4 tsp salt
- 1 pint ripe heirloom cherry tomatoes – cut in halves
- 1 lb. dry orecchiette*
- 170 g mozzarella cheese – cut into bite size pieces
- 1/4 Fresh basil leaves – larger leaves roughly torn
- Freshly ground pepper to taste
Bring a large pot of salted water to a boil.
Heat the olive oil in a large skillet on med-low heat, add the garlic, chili flakes and salt. Cook slowly for 3-4 minutes until garlic just begins to turn golden. Add the tomatoes, stir and turn off the heat.
Cook the pasta, as per package directions until just al dente. When pasta is cooked reserve 3/4 cup of pasta water and set aside. Drain pasta, then add to the tomato pan, add 1/2 cup of the reserved pasta water and toss until well coated. (Add the rest of the pasta water if desired).
Sprinkle the mozzarella on top of the pasta, gently mix, then divide between bowls, scatter with plenty of basil leaves, season with pepper and serve.
*If you do not have orecchiette, try using fusilli, penne, or other small pasta.
Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!
In addition to this Orecchiette with Heirloom Tomatoes and Mozzarella recipe, you can find more of my favourite pasta recipes here.
Cooked and served in my Hestan Culinary NanoBond 11″ Titanium Skillet