Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto
Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto is a vibrant and satisfying dish that bursts with the flavors of summer. This delightful pasta features tender orecchiette enveloped in a luscious basil pesto, complemented by juicy cherry tomatoes and creamy mozzarella. Perfect for both casual weeknight dinners and festive gatherings, it’s quick to prepare and easily customizable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- ½ lb. orecchiette pasta
- ½ lb. cherry tomatoes, halved
- 2 tablespoons basil pesto
- ½ lb. ciliegene (small balls) mozzarella
- Kosher salt
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Cook the orecchiette: Boil salted water in a large pot, add pasta, and cook until al dente (about 9 minutes). Reserve a cup of cooking water before draining.
- Make the sauce: In a skillet, heat olive oil over high heat. Add halved cherry tomatoes and cook briefly until they soften. Stir in cooked pasta and basil pesto, mixing well.
- Combine: Gently fold in ciliegene mozzarella and fresh basil until well combined. Serve immediately with optional Parmigiano Reggiano.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg