Barilla Farfalle With Cherry Tomatoes Fresh Buffalo Mozzarella Cheese And Basil Recipes

MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA

Steps:

• Bring a pot of water to a boil.
• Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
• Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
• Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
• Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
• Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
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BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL

Steps:

• COOK pasta according to package directions.
• Meanwhile, HEAT 2 tbsp olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow, about 2 minutes.
• REMOVE garlic from skillet. ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper.
• DRAIN pasta and add to the skillet. Remove skillet from heat. Mix well.
• ADD cheese, basil and remaining olive oil to the pasta. Toss to combine.

BARILLA® FARFALLE WITH CHERRY TOMATOES, FRESH BUFFALO MOZZARELLA CHEESE, AND BASIL

Steps:

• Heat extra virgin olive oil in a large skillet over medium heat. Add chopped garlic; saute until light golden.
• Bring a large pot of water to a boil; season with salt.
• Add cherry tomatoes and 1/4 cup water to the skillet. Season with black pepper and salt. Simmer for 5 minutes.
• Reserve a small amount of fresh buffalo mozzarella cubes for garnish. Add remaining buffalo mozzarella and cook until melted.
• Cook pasta according to the package directions. Drain and add pasta to tomato sauce. Mix well. Garnish with buffalo mozzarella cubes and basil leaves.