Pasta With Garden Tomatoes and Fresh Mozzarella
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2⁄3 lb fresh mozzarella cheese, 1/2-inch cubes
- 1⁄2 teaspoon coarse sea salt
- 1⁄2 - 1 cup olive oil
- 4 tablespoons butter
- 1 cup finely chopped vidalia onion
- 1⁄4 cup finely chopped garlic
- 1 lb pasta
- 4 cups vine-ripened tomatoes, seeded
- 3⁄4 cup freshly grated romano cheese
- 1⁄2 cup chopped basil
directions
- Toss mozzarella and salt together. Set aside.
- Bring a large pot filled with water to a boil.
- Heat the oil and butter in a large saute pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender (approx. 10 minutes).
- Cook the pasta in the boiling water until al dente.
- Add the tomatoes to the cooked onions and increase the heat to high. Continue to cook, stirring occasionally, until just tender (approx. 5 minutes).
- Drain the pasta and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
- Transfer to a large platter and garnish with basil leaves and remaining cheese.
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RECIPE SUBMITTED BY
Well, the baby is a year old now and we have been in our new house for a year. I thought I would have a lot more accomplished but we are slowing getting things done. I love being a mother and I think we are adjusting well. Other than that we are pretty boring couple. We love to eat and try new recipes. I am still trying to get back into the swing of things and cook more. I am very proud that my daughter is willing to try almost any type of food and hasn't really spit anything out yet. She even eats asparagus, mushrooms and swordfish. I know, I know I am going to be in for a rude awakening. But I am enjoying it for now.