Ingredients
- 1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 5 plum tomatoes (about 1 pound), chopped
- 8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
- 8 large fresh basil leaves, coarsely chopped
Directions
Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.
Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.
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By hwardhale
on January 22, 2013
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This really has become my "go-to" recipe. Very easy, and very flavorful.
By mraghava555
on January 13, 2012
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LOVE it! It's become my absolute favourite pasta recipe. And its because of this recipe that Giada has become one of my favourite chefs.
I add a dash of freshly ground black pepper to it and its yummy, each time.
By spilij
on August 21, 2011
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Typically, I love Giada's recipes. I saw this in her book and on the show, and wondered when I saw all the five star ratings what all the fuss was about, as it seemed bland to begin with, but I made it anyway. It was definitely too bland for my tastes. I used fresh picked basil and tomatoes from my garden and a lovely ball of mozzarella, but still, bland.
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