Bocconcini and cherry tomato pasta
A nutritious dinner you can make in 15 minutes! Made with bursting tomatoes, pasta, and mini creamy bocconcini cheese, this dish is made for those busy weeknights.
SERVES
4
TO
5
Ingredients
- 500g pasta of your choice
- 2 packages of cherry tomatoes
- 1/2 cup olive oil
- Salt and black pepper, to season
- 1 container of mini bocconcini
- 1 cup basil
- Drizzle of olive oil
- Grated Parmigiano Reggiano, for serving
Directions
- Preheat the oven to 375° F.
- In a large pot on high heat, bring salted water to a boil. Add the pasta, and cook it accordingly to the package. Strain and serve one cup of the cooking water.
- On a baking sheet, place the cherry tomatoes and drizzle with olive oil and season with salt and pepper. Roast in the oven for 10 to 15 minutes.
- In the same pot that you cooked the pasta in, combine the warm pasta noodles, mini bocconcini, cherry tomatoes, basil and olive oil.
- Serve with an extra sprinkle of Parmigiano Reggiano. Enjoy!
