Ingredients
Scale
- 1/2 lb. orecchiette pasta
- kosher salt
- 2 tablespoons olive oil
- 1/2 lb. cherry tomatoes, halved
- 2 tablespoons basil pesto
- 1/2 lb. ciliegene mozzarella
- fresh basil for garnish
- Parmigiano Reggiano (optional)
- black pepper
Instructions
- Boil a large pot of salted water and cook 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 until softened (about 30 seconds).
- Stir in drained pasta and basil pesto; cook for another minute until well combined.
- Gently mix in mozzarella and fresh basil; adjust seasoning as needed.
- Serve in bowls topped with Parmigiano Reggiano shavings and cracked black pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg