orecchiette pasta with tomatoes & mozzarella

  • 1 lb orrechiette pasta, cooked
  • 1/4 C. extra virgin olive oil
  • 4-5 cloves minced garlic
  • 28 oz. can of diced tomatoes
  • 1/4  C. fresh basil, roughly chopped
  • 8 oz. mozzarella cheese, cubed
  • Salt & pepper

Heat olive oil in large saute pan over medium-low heat.  Add garlic and let cook 1-2 minutes, until soft and fragrant.  Add tomatoes and heat through.  Season with salt and pepper and basil.  Add cooked and drained pasta directly to pan and stir to coat.  Pour into serving bowl.  Add mozzarella and toss to combine.

*I usually blend my sauce with a stick blender, before adding the pasta because my kids are not crazy about tomato chunks.



  1. This is YUMMY! Thanks for giving me a taste of it the other night!!!

  2. Ok, so I'm commenting again..
    I made this for dinner tonight. I did everything as the recipe called, but added about 1 cup of heavy cream to the sauce. After I tossed the pasta and sauce I added 1 large container of canned chicken. It turned out really well. I like how versatile this recipe is!
    Next time I think I'll add artichoke hearts and some baby portobellos...hmmmmm...the possibilities!


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