My cousin, Katie, visited DC recently for her MBA program. She stayed with us for a few days, and on the first night treated us to a home cooked meal. Chuck and I are always cooking (duh), so it was nice to have someone else prepare a meal while we relaxed and watched TV. We were both really excited for tomato mozzarella pasta, it sounded fresh and was something neither of us have tried cooking ourselves (although we will be making more of it now). Katie borrowed this recipe from my Uncle Jim, who has taken quite an interest in cooking recently. This pasta dish was so simple, but had major flavor and produced a scent that had me regularly running over to the stove to check on its progress.
Recipe after the jump!
Tomato Mozzarella Pasta
Recipe from Jim, cooked by Katie
Ingredients
2 pints cherry tomatoes, washed and cut in half
Olive oil
3-4 cloves garlic
8 oz fresh mozzarella, cubed
Salt and pepper
1 pound penne or fusili
Directions
1. Heat oil in a pan over medium heat.
2. Add 3-4 cloves chopped garlic. When garlic starts turning brown, add cherry tomatoes.
3. Season with salt and pepper.
4. Cook tomatoes until they are soft enough to squish.
5. While this is cooking, boil a large pot of water. Season water with salt and add pasta. Cook for approximately 8 minutes for al dente.
6. As the tomatoes are softening, add a ladle of pasta water to the pan.
7. When tomatoes are cooked through, add cooked pasta and mix ingredients.
8. Add cubed mozzarella to the pasta mixture. The dish is ready when the mozzarella is melted.
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