Description

A super simple but flavorful summer pasta featuring sautéed cherry tomatoes, toasted pine nuts, fresh basil, mozzarella, and parmesan cheese tossed with orecchiette pasta.

Ingredients

Scale

1/4 cup olive oil
1 small shallot, thinly sliced
4 garlic cloves, thinly sliced
Kosher salt to taste
12 ounces orecchiette pasta
1/3 cup pine nuts
1/2 to 1 teaspoon crushed red pepper flakes
1 pound small, sweet tomatoes, halved
1/2 cup grated parmesan cheese
4 ounces small mozzarella balls
1/2 cup fresh basil, thinly sliced
Fresh cracked black pepper to taste

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Instructions

Step: Bring a large pot of water to a boil. Place the pine nuts in a small skillet over the lowest heat possible.
Step: In a large skillet, combine olive oil, shallots, garlic, and a pinch of salt. Turn heat to high until oil shimmers, then cover, turn heat to low, and cook for 10 minutes until soft.
Step: Once the water boils, add 1 tablespoon of kosher salt and cook the pasta until al dente.
Step: Uncover the shallot mixture, add crushed red pepper, and stir. Raise heat to medium, add tomatoes and a pinch of salt, cooking for 3 to 5 minutes until breaking down. Add 1 cup of water and bring to a simmer.
Step: Reserve a cup of pasta cooking liquid, then drain the pasta. Immediately transfer the pasta to the tomato sauce.
Step: Increase heat on pine nuts to medium, stirring constantly until toasted. Add to the pasta.
Step: Add parmesan cheese and black pepper. Stir in reserved liquid if the sauce is too thick.
Step: Stir in mozzarella and basil, and serve immediately.

Notes

A short pasta like orecchiette works best. You can substitute cherry tomatoes with any ripe, juicy tomatoes. Pearl-sized mozzarella is ideal, but diced fresh mozzarella works well too. Adjust red pepper flakes for heat preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 485 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 20 mg