I really enjoyed this light pasta for dinner, perfect for summer!Farfalle with Grape Tomatoes, Basil and Mozzarella
Ingredients
1 box Farfalle
2 Tablespoons olive oil
2 Tablespoons onion, minced
1 Pint cherry tomatoes, halved
Salt to taste
Freshly ground black pepper to taste
4 Leaves fresh basil, torn or sliced
4 Ounces mozzarella cheese, shredded
1. Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
2. Add the cherry tomatoes to the skillet. Saute the tomatoes for another 3 minutes until the skins are blistered and the flesh is heated through; season with salt and pepper. (I actually didn't season mine, and it tasted fantastic!)
3. Meanwhile, Cook the Farfalle according to the directions on the package.
4. Remove the tomatoes from the heat, puree 1/3 of the sauce in a blender on high, for two minutes. Return the puree to the saute pan.
5. Drain the pasta and toss the pasta with the sauce. Stir in the basil and mozzarella cheese. (I added some grated Parmesan, too!) Serve immediately.
Enjoy!
I saw this recipe in my new issue of Family Fun magazine and had to try it!
