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Pasta with tomatoes, mozzarella and pesto

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Ingredients for 3 servings:

  • 300 g pasta
  • 1 mozzarella
  • 3 large tomatoes
  • 1 tbsp olive oil
  • 4 tbsp Pesto Genovese
  • possibly basil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the pasta until al dente. Meanwhile, dice the tomatoes and mozzarella into small cubes. Mix in a bowl with the olive oil and 2 tablespoons of pesto and let stand until the pasta is cooked through. Drain the pasta and return it to the pot. Add the tomato and mozzarella mixture to the warm pasta, toss to combine, and season with the remaining pesto. If you let the pot stand on the warm stovetop for another 1-2 minutes, the mozzarella will melt. If you like, you can also add some finely torn basil leaves. It tastes just as good cold the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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