Cherry Tomatoes with melted Mozzarella

Get Herb Tips

Get our Herb Tips, enter your info to the right.

Herb growing tips
Tasty Recipes
Unique and unknown uses for herbs

Cherry Tomatoes with melted Mozzarella

This time of year you can get wonderful fresh orange cherry tomatoes from Steve owner of Rocky Ridge Farms at the Wake Forest Farmers Market.

1 pound fusilli pasta
3 tablespoons of extra virgin olive oil
4 cloves garlic, minced

1 bay leaf
3 cups cherry tomatoes, quartered (about 1 1/2 pints) if you can find the orange tomatoes, they are less acidy
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, chopped coarsely
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the evoo over medium heat. Add the garlic and sauté about 2 minutes. Add the tomatoes, bay leaf, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist.

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas