Bocconcini and cherry tomato pasta

By Vanessa Gianfrancesco
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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

  1. Preheat the oven to 375° F. 
  2. 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. 
  3. 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. 
  4. In the same pot that you cooked the pasta in, combine the warm pasta noodles, mini bocconcini, cherry tomatoes, basil and olive oil.
  5. Serve with an extra sprinkle of Parmigiano Reggiano. Enjoy!

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