Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tomato and mozzarella penne pasta. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Tomato and mozzarella penne pasta is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Tomato and mozzarella penne pasta is something that I’ve loved my entire life. They’re nice and they look fantastic.
Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in bowls, equally distribute the fresh mozzarella and. Home » Pasta » Baked Penne with Tomatoes and Mozzarella.
To begin with this particular recipe, we must prepare a few components. You can cook tomato and mozzarella penne pasta using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Tomato and mozzarella penne pasta:
- Get 1/2 cup olive oil
- Prepare 6 cloves garlic
- Get 6-8 tomatoes (I personally like Roma, or cherry/grape tomatoes)
- Prepare 1/2 tsp salt
- Make ready 1 bunch basil
- Prepare 8 oz mozzarella (if you love mozzarella, shoot for double!)
- Make ready 1 lb penne pasta
- Get to taste parmesan
- Take to taste crushed red pepper flakes
Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta. While pasta is cooking, cut mozzarella into small pieces.
Steps to make Tomato and mozzarella penne pasta:
- Heat oil over medium-high heat. Add garlic and saute. Remember that 1 clove is about 1 or 2 tsp. Be careful not to burn it!
- Pour garlic and oil into a large bowl. This should be the bowl where everything eventually goes into.
- Fill a saucepan with water and bring to a boil. Cook your penne. While this cooks, this is a good time to cut your tomatoes and mozzarella into diced pieces. If you can find the mozzarella that is already in "pearl" form, that makes things easier.
- Put your diced tomatoes, salt, and basil in the large bowl.
- Put diced mozzarella in a smaller, separate bowl. Pour in a little bit of olive oil - just enough to coat them. Believe me, this is important, unless you want all of the mozzarella to stick in one big clump..
- Once pasta is cooked, strain and pour it into the large bowl. Immediately, you'll want to add in the mozzarella and stir it all up while the noodles are hot.
- Stir thoroughly. Add parmesan and red pepper flakes to taste.
- Optional: If you can get your hands on fig balsamic glaze, this is a very nice addition to add some sweetness to it.
- Can be served hot or cold. I like it hot, my dad likes it cold, so it's really just a matter of opinion. Enjoy!
- Also, you could add some baby spinach leaves, if you want some greens!
Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta. While pasta is cooking, cut mozzarella into small pieces. Mix all ingredients with hot cooked pasta. Sprinkle with remaining arugula and red pepper flakes. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water.
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