Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tomato and mozzarella penne pasta. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Penne pasta•ripe tomatoes, chopped into cubes•small broccoli, cut into small pieces•Tomato, garlic and onion pasta sauce•Carrots, sliced•mozzarella cheese•Enough parmesan cheese to sprinkle generously on top•Skinless chicken breast. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan.
Tomato and mozzarella penne pasta is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Tomato and mozzarella penne pasta is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook tomato and mozzarella penne pasta using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Tomato and mozzarella penne pasta:
- Take 1/2 cup olive oil
- Take 6 cloves garlic
- Take 6-8 tomatoes (or 2 containers of cherry tomatoes)
- Get 1/2 tsp salt
- Make ready 1 bunch fresh basil
- Make ready 1 lb fresh mozzarella
- Take 1 lb penne pasta
- Prepare to taste parmesan
- Take to taste crushed red pepper flakes
- Take 2 oz baby spinach
Mix all ingredients with hot cooked pasta. Sprinkle with remaining arugula and red pepper flakes. Ingredients: Farfalle pasta: I have a strong preference towards farfalle, but that doesn't mean you have to use it! Feel free to use penne, elbow noodles, or fusilli instead.
Steps to make Tomato and mozzarella penne pasta:
- Heat oil over medium-high heat. Add garlic and saute. Remember that 1 clove is about 1 or 2 tsp. Be careful not to burn it!
- Pour garlic and oil into a large bowl. This should be the bowl where everything eventually goes into.
- Fill a saucepan with water and bring to a boil. Cook your penne. While this cooks, this is a good time to cut your tomatoes and mozzarella into diced pieces. If you can find the mozzarella that is already in "pearl" form, that makes things easier.
- Put your diced tomatoes, salt, and basil in the large bowl.
- Put diced mozzarella in a smaller, separate bowl. Pour in a little bit of olive oil - just enough to coat them. Believe me, this is important, unless you want all of the mozzarella to stick in one big clump..
- Once pasta is cooked, strain and pour it into the large bowl. Immediately, you'll want to add in the mozzarella and stir it all up while the noodles are hot.
- Stir thoroughly. Add parmesan and red pepper flakes to taste.
- Optional: If you can get your hands on fig balsamic glaze, this is a very nice addition to add some sweetness to it.
- Can be served hot or cold. I like it hot, my dad likes it cold, so it's really just a matter of opinion. Enjoy!
- Also, you could add some baby spinach leaves, if you want some greens!
Ingredients: Farfalle pasta: I have a strong preference towards farfalle, but that doesn't mean you have to use it! Feel free to use penne, elbow noodles, or fusilli instead. Rigatoni could work in a pinch, but I find noodles with crevices shine best in pasta salad. Toss hot pasta with sauteed garlic and scallions; add chopped tomatoes, mozzarella, Parmesan, basil and olives. Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite.
So that is going to wrap this up for this special food tomato and mozzarella penne pasta recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
