Paccheri Pasta With Tomatoes, Pesto & Mozzarella
In a world full of choices there will always be a space and a place for pasta on the plate.
🌱Ingredients (serves 4):
– 400g paccheri (or use rigatoni) cooked to al dente
– 800g cherry tomatoes (halved)
– 2 tbsp olive oil
– 6 cloves garlic or to taste (sliced)
– handful olives (optional)
– 2 balls of mozzarella (water squeezed out & torn into pieces)
– vegetarian tomato pesto (as much as you like).
– vegetarian parmesan (grated)
– dried oregano
– salt & pepper to taste
– handful basil leaves
🥄Method:
🍅1. Heat oil in an oven safe pan (if you don’t have an oven safe pan, use your normal pan and transfer tomatoes to a baking dish later). Once the oil is hot add the garlic and gently fry, being careful not to burn.
🍅2. Add tomatoes, herbs, salt, pepper and cook until the tomatoes start to burst and fall apart, then add olives and mix. Transfer into an oven safe dish if you need.
🍅3. Add the cooked pasta and some of the pasta water. Mix and add the mozzarella, filling some into the pasta tubes too.
🍅4. Now add dollops of pesto and bake in a hot oven until bubbling and the mozzarella starts to brown.
🍅5. Remove from the oven and finish with basil leaves and grated parmesan.
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