Rigatoni with Basil Pesto, Mozzarella, and Cherry Tomatoes

Penne with Basil Pesto, Mozzarella, and Cherry Tomatoes

( Our products: Rigatoni pastaCherry tomatoes semi dryBasil oil )

Directions :

  • In a large wide skillet, heat half cup of the basil oil over medium heat. Add garlic and cook until it releases its aroma and begins to golden.
  • Add semi dry cherry tomatoes. Stir to coat. Cook for about 2 minutes. Remove from heat.
  • Bring a large pot of water to a boil over high heat. Salt generously once water boils. Add rigatoni pasta, stir.
  • Reduce heat to medium and cook until al dente (about 13 minutes). Drain pasta, reserving some of the pasta water.
  • Add a tablespoon or so of the pasta water to the cherry tomatoes, if needed. Add mozzarella cubes and toss well to combine and melt the mozzarella.
  • Add basil pesto and stir well.
  • Drizzle the remaining olive oil over the pasta to add shine and extra flavor. Plate immediately and serve hot.

Ingredients for 4 people :

  • 1/2 cup basil oil
  • 2 cloves garlic, minced
  • 12 pcs of cherry tomatoes semi dry
  • 1 tablespoon salt
  • 400 gr of rigatoni pasta
  • 200 gr of mozzarella, cut into cubes
  • 1 teaspoon dried basil