Orecchiette with Tomatoes, Fresh Mozzarella, and Basil

Orecchiette with Tomatoes, Fresh Mozzarella, and Basil
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon extravirgin olive oil
  • 3 cups chopped plum tomato
  • ¼ teaspoon crushed red pepper
  • ¾ teaspoon salt
  • 1 cup loosely packed chopped fresh basil
  • 2 cups uncooked orecchiette (about 8 ounces uncooked "little ears" pasta)
  • 2 garlic cloves, minced
  • + 9 more ingredients
    • ¼ teaspoon crushed red pepper
    • ¾ teaspoon salt
    • 1 ¼ cups (5 ounces) diced fresh mozzarella cheese
    • 1 tablespoon extravirgin olive oil
    • 3 cups chopped plum tomato
    • 1 cup loosely packed chopped fresh basil
    • 2 cups uncooked orecchiette (about 8 ounces uncooked "little ears" pasta)
    • 2 garlic cloves, minced
    • 1 ¼ cups (5 ounces) diced fresh mozzarella cheese

Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.

View full recipe at My Recipes

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