The garden is dying down and I have more cherry tomatoes than I know what to do with. Everyone that has walked through our front door goes home with some.
Mr. Allan has been battling the flu this weekend and I needed a quick easy dinner with ingredients that were on hand.
Cherry Tomato, Mozzarella, and Basil Pasta
1 lb pasta of your choice ( I used whole wheat spaghetti)
1 pint of cherry tomatoes, halved
fresh mozzarella, diced
handful of fresh basil, sliced thinly
Extra Virgin Olive Oil
Boil water for pasta. Salt water generously and cook pasta according to directions.
While pasta is cooking, halve all tomatoes and dice the mozzarella. (My local grocery store makes fresh mozzarella and sells it in a small clump. This worked well since the fresh mozzarella keeps it shape. If you use shredded mozzarella, you'll likely have a melty mess!)
Rinse basil. Roll basil and thinly slice.
Once pasta is done, drain and reserve 1/2 cup or so of pasta water. Mix pasta, water, tomatoes, basil and mozzarella. Add approxiamtely 2-3 TBSP of oil. Salt and pepper to taste.