Name: Fresh tomato, mozzarella and basil orecchiette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
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)

Fresh tomato, mozzarella and basil orecchiette

Australian Gourmet Traveller pasta recipe for fresh tomato, mozzarella and basil orecchiette

Serves 4

Prep

Cook

10M

Total

15M

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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.

Styling by Adelaide Lucas

Styling by Élodie Rambaud

Ingredients

Method

Main

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