Orecchiette with Tomatoes, Fresh Mozzarella, and Basil

Orecchiette with Tomatoes, Fresh Mozzarella, and Basil Recipe
Becky Luigart-Stayner; Cindy Barr
Taking its cue from Italy's insalata caprese, this easy dish combines fresh mozzarella cheese with basil and tomatoes. Choose the ripest, most flavorful tomatoes for this sensational pasta salad.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 30 %
Fat 12.4 g
Satfat 5.7 g
Monofat 4.2 g
Polyfat 1.1 g
Protein 15.1 g
Carbohydrate 50.5 g
Fiber 3.4 g
Cholesterol 28 mg
Iron 3.4 mg
Sodium 361 mg
Calcium 239 mg

Ingredients

2 cups uncooked orecchiette (about 8 ounces uncooked
3 cups chopped plum tomato
1 1/4 cups (5 ounces) diced fresh mozzarella cheese
1 cup loosely packed chopped fresh basil
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Preparation

Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.

Note:

Jeanne Lemlin,

June 2004
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