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Ingredientes
- 400 gm penne
- 8 x sun dry tomato halves in oil minced
- 150 gm buffalo mozzarella cheese cut into 2cm dice
- 3 Tbsp. extra virgin olive oil
- 3 clv garlic peeled and crushed
- 350 gm cherry tomatoes
- 4 lrg sprigs fresh basil (including stems) torn by hand
- 1 x salt and freshly grnd black pepper
- Â Â freshly grated parmesan cheese to serve
Direcciones
- Boil the pasta in plenty of lightly salted water till just al dense.
- Drain and keep hot.
- Heat the oil in the same saucepan and add in the sundried tomatoes and garlic.
- As soon as the garlic becomes aromatic add in the whole cherry tomatoes and roll them around with a wooden spatula over gentle heat for just 1 minute to coat them in the oil.
- The cherry tomatoes should still be intact.
- Add in the pasta the basil and a generous sprinkling of pepper.
- Toss for 12 min to mix with the tomatoes and garlic.
- Add in the Mozzarella mix it in quickly and allow it just to hot through.
- Remove the pan from the heat before the cheese starts to heat and become sticky.
- Serve immediately with freshly grated Parmesan.
- This easy dish is quite delicious with the Mozzarella cubes mellowing the robustness of the sun dry tomatoes. The sauce has to be prepared very rapidly 57 min in total and must be consumed immediately before the Mozzarella becomes leathery. Other pasta shapes such as fusilli farfalle or possibly orecchiette can be used instead of the penne.
- Serves 4 as main 6 as starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 1011 | |
| Calories from Fat 289 | 29% |
| Total Fat 32.36g | 40% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 867mg | 25% |
| Total Carbs 155.09g | 41% |
| Dietary Fiber 10.2g | 34% |
| Sugars 28.07g | 19% |
| Protein 27.34g | 44% |
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