Cherry Tomatoes and Buffalo Mozzarella Pasta

Very fast and very Italian dish with the colours of the national flag... This dish can be served warm as a Main dish or cold as a Salad. 
An the use of the fresh basil will add a Mediterranean touch to dish.

 


INGREDIENTS: 
Servings: 2


160g farfalle pasta
100g cherry tomatoes
100g buffalo mozzarella 
fresh basil
salt
EVO oil


1. Bring water to boiling, salt it and cook pasta for the time indicated on the package.
Note: It's nice to use Farfalle pasta for this dish but you may also choose from Fusilli, Penne, Rigatoni or other short types of pasta. 
2. While pasta is cooking, wash cherry tomatoes and cut them into halves.
3. Drain mozzarella from it's whey and cut the cheese into cubes with 1.5cm side.

4. Drain pasta and transfer it to a big bowl.
5. Pour 3-4tbs of EVO oil over the pasta and stir.

6. Add mozzarella and tomatoes to pasta.
7. Chop some fresh basil and season the dish.
Note: You may use the home-made frozen basil, check it out how to freeze the herbs HERE.   
 

Buon Appetito!!!