Orecchiette With Cherry Tomatoes, Mozzarella And Basil
serves 2-4
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3/4 pounds orecchiette
1 pound cherry tomatoes, halved
12 basil leaves, sliced
1 cup fresh mozzarella, chopped
3 tablespoons olive oil
prep: 10 minutes
total: 20 minutes
large pot
large bowl
colander
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta, stir a few times, and then cook until it's al dente.
2. Meanwhile, in a large bowl, combine the tomatoes, basil leaves, mozzarella, olive oil and a sprinkling of salt and pepper.
3. Drain the pasta and toss it with the tomatoes and mozzarella. Add more salt and pepper to taste.
2. Meanwhile, in a large bowl, combine the tomatoes, basil leaves, mozzarella, olive oil and a sprinkling of salt and pepper.
3. Drain the pasta and toss it with the tomatoes and mozzarella. Add more salt and pepper to taste.
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