Empty My Fridge
NO-COOK Cherry Tomato Pasta | Quick, Easy, and SO GOOD!
Ingredients
- Pasta1 lb
- Cherry tomato1
- Garlic · chopped2 cloves
- Basil¼ cups
- Mozzarella cheese½ lb
- Extra virgin olive oil0.38 cups
- Salt1 tsp
- Chili flake · flakes¼ tsp
- Oregano · dried¼ tsp
Instructions
- Cut half the cherry tomatoes in half and mince the other half.
- Put all the tomatoes in a large bowl with the garlic, 5 basil leaves, chili flakes, oregano, salt and 1/4 cup extra virgin olive oil. Mix, then set aside at least 30 minutes, longer if you can.
- Boil the pasta according to package instructions. Remove the garlic and basil leaves from the sauce, then toss the cooked pasta into the bowl.
- Add fresh basil leaves, all the fresh mozzarella and another drizzle of olive oil. Taste and add more salt or hot pepper if needed.
Summarized from Sip and Feast's video. Watch it for the details.
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GarlicCheeseTomatoMozzarella cheesePastaCherry tomato
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