Pasta Rustica With Smoked Mozzarella Recipes

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA

Steps:

• Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
• Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA

Steps:

• In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.

SMOKED MOZZARELLA CHICKEN WITH PASTA

Steps:

• Cook pasta according to package directions. Drain; transfer to a large bowl., Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess., In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook until a thermometer inserted in chicken reads 165°, 1-2 minutes longer. Remove from heat., Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese.

TORTELLINI RUSTICA WITH SMOKED MOZZARELLA

Steps:

• Cook tortellini in large pot of boiling salted water until 'al dente', stirring occasionally.
• Drain well.
• Meanwhile, heat olive oil in heavy large skillet over medium-high heat.
• Add onion; increase heat to high and saute until onion is beginning to brown, about 6 minutes.
• Add tomatoes; saute 3 minutes.
• Stir in garlic; cook 2 minutes.
• Add vermouth, then parsley, basil, olives, and oregano.
• Cook 4 minutes, stirring often.
• Add cooked tortellini; toss over medium heat until sauce coats pasta.
• Remove from heat.
• Stir in cheese.
• Season pasta to taste with salt and pepper and serve. Makes 6 servings.
• That's it!