Italians do it best: This orecchiette recipe with mozzarella is proof.
Recipe information
Yield
4 to 6 Servings
Ingredients
10
ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked)
1
pound pea-size mozzarella or fresh mozzarella, diced
1
pound grape tomatoes or pear tomatoes in assorted colors, halved
6
tablespoons extra-virgin olive oil
3
tablespoons white balsamic vinegar
3
tablespoons minced fresh garlic chives or regular chives
2
tablespoons minced fresh oregano
Need to make a substitution?
Preparation
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add mozzarella; stir until cheese begins to melt, about 30 seconds. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.