This quick and easy pasta dish is like summer in a bowl!
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 4 servings
1 lb penne pasta or other, such as rigatoni
4 Cloves Garlic minced
1 Teaspoon Red Pepper Flakes
3 Tablespoons Olive Oil
8 Oz Mozzarella fresh, cut into a bite-size pieces
1 Pound Tomato(es), diced
Cup fresh basil cut into a chiffonade
Parmesan cheese grated, for garnish
Bring a large pot of well-salted water to boil for the pasta.
In the meantime, heat the olive oil a large, deep skillet. Add the minced garlic and the red pepper flakes and cook very briefly until fragrant but not browned. Turn off heat.
Combine the diced tomatoes and fresh mozzarella in a large serving bowl. Add the basil, one TB of oil from the skillet and one TB of Balsamic vinegar and toss.
Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.
Add the drained pasta directly to the skillet with the oil and garlic, pour in the reserved pasta water and toss to coat.
Add warm pasta and remaining garlic and oil to the bowl with the mozzarella and tomatoes ad toss gently to combine. The heat from the pasta will cause the cheese to melt.
Serve warm or at room temperature. Garnish with grated Parmesan.
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