Main
Cherry Tomato and Mini Mozzarella Pasta
25 minServes 2Nutri-Score C€€
C
25 min
25 minCherry Tomato and Mini Mozzarella Pasta
what you need
Ingredients
pasta (dried, e.g. spaghetti or short pasta)Grains200 g
cherry tomatoes (halved)Produce250 g
mini mozzarella balls (drained)Dairy150 g
garlic (finely chopped)Produce2 pieces
olive oilPantry30 ml
parmesan (finely grated)Dairy30 g
saltSpices5 g
black pepper (freshly ground)Spices1 g
basil (fresh leaves)Produce5 g
per serving
Nutrition
603kcal
- Carbs
- 78 g
- Proteins
- 23 g
- Fat
- 23 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
step by step
Method
- Step 1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Step 2
Make the tomato base
- Heat the olive oil in a frying pan and soften the garlic.
- Add the cherry tomatoes and cook until they burst and become saucy.
- Season with salt and pepper.
- Step 3
Add the mozzarella
- Lower the heat and add the mini mozzarella balls.
- Stir until they melt into a creamy sauce, loosening with a splash of pasta water if needed.
- Step 4
Combine and serve
- Toss the drained pasta into the sauce until well coated.
- Serve topped with grated parmesan and fresh basil leaves.