Fast Recipes January 18, 2008 Fresh tomato, mozzarella and basil orecchiette Australian Gourmet Traveller pasta recipe for fresh tomato, mozzarella and basil orecchiette Fresh tomato, mozzarella and basil orecchiette Chris Chen Serves 4 Prep 5M Cook 10M Total 15M Styling byAdelaide Lucas Styling byÉlodie Rambaud Previous Next Print Ingredients 320 gm orecchiette 3 buffalo mozzarella, coarsely torn (about 200gm each) 350 gm small tomatoes such as yellow grape and cherry truss, halved lengthways or quartered, if large 3 cups (loosely packed) basil leaves, large leaves coarsely torn 60 ml fruity extra-virgin olive oil, such as a late-harvest variety (¼ cup) Method Main 1.Cook pasta in a large saucepan of boiling, salted water until al dente. Drain well, place in a large bowl, add remaining ingredients, toss gently to combine, season to taste with sea salt and freshly ground black pepper and serve immediately.
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