Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto
Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto is a vibrant and satisfying dish that embodies the taste of summer. This easy-to-make pasta recipe features al dente orecchiette coated in a luscious basil pesto, mixed with juicy cherry tomatoes and creamy mozzarella balls. Perfect for busy weeknights or special gatherings, it combines freshness and flavor in every bite. Serve it warm for a comforting meal that everyone will love, or enjoy it chilled as a delightful summer pasta salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1/2 lb. orecchiette pasta
- 2 tablespoons olive oil
- 1/2 lb. cherry tomatoes, halved
- 2 tablespoons basil pesto
- 1/2 lb. ciliegene mozzarella
- Fresh basil leaves
Instructions
- Cook the orecchiette in salted boiling water until al dente (about 9 minutes). Reserve some cooking water and drain.
- In a skillet, heat olive oil over high heat, add halved cherry tomatoes, and sauté for about 30 seconds until softened.
- Combine the drained pasta and basil pesto in the skillet, stirring to coat evenly.
- Gently fold in ciliegene mozzarella and fresh basil just before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg