Mini Farfalle Pasta With Cherry Tomatoes Basil Mozzarella Cheese Barillacom Recipes

Steps:

• COOK pasta according to package directions.
• MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
• DRAIN pasta, reserving 1/2 cup of cooking liquid.
• TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
• TOP with grated Parmesan cheese, black pepper and remaining basil.

Steps:

• Bring a pot of water to a boil.
• Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
• Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
• Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
• Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
• Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
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Steps:

• Heat extra virgin olive oil in a large skillet over medium heat. Add chopped garlic; saute until light golden.
• Bring a large pot of water to a boil; season with salt.
• Add cherry tomatoes and 1/4 cup water to the skillet. Season with black pepper and salt. Simmer for 5 minutes.
• Reserve a small amount of fresh buffalo mozzarella cubes for garnish. Add remaining buffalo mozzarella and cook until melted.
• Cook pasta according to the package directions. Drain and add pasta to tomato sauce. Mix well. Garnish with buffalo mozzarella cubes and basil leaves.