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Pasta Estiva
Serves 6 to 8
1 lb. cherry tomatoes, cut into halves
1 clove garlic, through the press
4 Tbs. shredded basil
2 Tbs. shredded mint
6-8 Tbs. olive oil
1 tsp. sea salt
1 tsp. pepper
1 tsp. sugar
1 lb. pasta, cooked and tossed with 1 Tbs. olive oil
12 oz. fresh mozzarella, cut into small cubes
Place the tomatoes in a small bowl and add the garlic, basil, mint, olive oil, salt, pepper and sugar. Toss well.
Place the cooked pasta in a bowl and toss with the fresh mozzarella. Add the tomato mixture and toss very well. Taste and adjust the seasonings. Serve warm or at room temperature.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 lb. cherry tomatoes, cut into halves
1 clove garlic, through the press
4 Tbs. shredded basil
2 Tbs. shredded mint
6-8 Tbs. olive oil
1 tsp. sea salt
1 tsp. pepper
1 tsp. sugar
1 lb. pasta, cooked and tossed with 1 Tbs. olive oil
12 oz. fresh mozzarella, cut into small cubes
Place the tomatoes in a small bowl and add the garlic, basil, mint, olive oil, salt, pepper and sugar. Toss well.
Place the cooked pasta in a bowl and toss with the fresh mozzarella. Add the tomato mixture and toss very well. Taste and adjust the seasonings. Serve warm or at room temperature.
(Rebecca Ets-Hokin)
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