Description
Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto is a vibrant and refreshing dish that perfectly captures the essence of summer dining. This delightful recipe showcases the unique ear-shaped pasta combined with juicy cherry tomatoes, creamy mozzarella, and aromatic basil pesto, creating a burst of flavor in every bite. Ideal for quick weeknight dinners or as a stunning side at your next barbecue, this dish is not only delicious but also visually appealing with its bright colors. With minimal preparation and cooking time, you can serve a delightful meal that impresses family and friends alike.
Ingredients
Scale
- 1/2 lb orecchiette pasta
- 1/2 lb cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons basil pesto
- 1/2 lb ciliegene (small balls) mozzarella
- Fresh basil for garnish
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook the orecchiette until al dente (about 9 minutes). Reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil over high heat and sauté halved cherry tomatoes for about 30 seconds until they soften.
- Add the cooked orecchiette and basil pesto to the skillet. Stir for 1 minute until well combined. Adjust seasoning with salt, pepper, or reserved pasta water if needed.
- Fold in ciliegene mozzarella and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg