Description
Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto is a vibrant and refreshing dish that perfectly embodies the flavors of summer. This recipe showcases the delightful combination of tender orecchiette pasta, juicy cherry tomatoes, and creamy mozzarella, all tossed in aromatic basil pesto. Ready in just 30 minutes, it’s an ideal choice for busy weeknights or casual family gatherings. Whether served warm as a comforting main course or chilled as a refreshing pasta salad, this dish is sure to please everyone at the table.
Ingredients
Scale
- 1/2 lb. orecchiette pasta
- kosher salt
- 2 tablespoons olive oil
- 1/2 lb. cherry tomatoes, halved
- 2 tablespoons basil pesto, plus more to taste
- 1/2 lb. ciliegene mozzarella
- fresh basil leaves
Instructions
- Cook the orecchiette: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 9 minutes. Drain, reserving some cooking liquid.
- Prepare the sauce: In a skillet, heat olive oil over high heat. Add halved cherry tomatoes and sauté for 30 seconds until softened. Combine with drained pasta and pesto; stir gently for about a minute.
- Combine and serve: Fold in mozzarella and fresh basil leaves just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg
Keywords: For a plant-based option, substitute mozzarella with vegan cheese. Add toasted nuts for extra texture or mix in seasonal vegetables like zucchini for added nutrition.